Egg Curry With Coconut Milk

Sour Cream Lentil and Egg Curry

Sour Cream Lentil And Egg Curry

Ingredients

• Serving Size : 1
• 1 cup lentils
• 1 large onion – chopped
• 3 tablespoons butter
• salt to taste
• 1 tablespoon curry powder – up to 2
• 1/2 cup hot water
• 2 cups sour cream
• 6 Hard-cooked eggs – quartered

Method

1. Soak lentils in water overnight.
2. In a 2 1/2 quart saucepan, brown the onions in the butter.
3. Add the salt, curry powder, and drained lentils.
4. Cook for 10 minutes, stirring frequently.
5. Add hot water and simmer until the water has been absorbed.
6. Add some of the sour cream.
7. Simmer gently until the lentils are as soft as mashed potatoes.
8. Beat in the remainder of the sour cream.
9. Fold in hard-cooked eggs.
10. Serve over rice with condiments such as chopped peanuts, grated coconut, chutney, chopped tomato, and raisins.
11. Makes 4 to 6 servings.