Currrryyyyyy. Come to me with all your cozy, warm, spiced goodness. COME TO ME. Curry is one of my all time favorite foods! Usually that’s more along the lines of Thai curry, and this one is more of an Indian curry, but still – regardless of what type of curry deliciousness is happening in my bowl, I am here for it.
Usually I make curry with just veggies and (usually) chicken with a coconut curry “broth” of sorts, and then I spoon it over rice. But in this situation, there is no meat or big chunks of veggie but instead thick, hearty, broken down lentils that you spoon over cauliflower rice (or regular rice).
The lentils break down into the coconut milk/broth mixture until they almost become a thick puree, and then you top the whole thing off with a sunny side up egg, which brings even more richness and unctuousness to the curry. LOVE.
This recipe is really simple too, which at this stage of my life is KEY. Toddler + baby combo comin’ in hot, leaving me minimal time for complicated and detailed recipes. Feel me?
All we do here is saute some onion and garlic, throw in the lentils, add the spice blend, add the liquid, and simmer. Prep your cauli rice or regular rice, make your sunny side up eggs, and you’re ready to eat!
This meal is so unbelievably filling – you legit don’t need more than half a cup over your rice + the egg to fill you up. Satisfying, hearty, and SO dang good. Curry, thanks for bein’ you. Thanks. for. bein’. you.
So speaking of food and cooking…if anyone out there has a PlayStation 4, you need to get a game called Overcooked. Seth and I like to look for fun, silly games that are two player for when we are in the mood to do something other than just sit back and relax sans children at night, and we discovered this game probably a year ago. We stopped playing it for a while but played it again last night from the beginning with a few of our friends.
And I forgot how much fun it is! You are these two little silly characters (I am always a racoon that’s in a wheel chair…what…) and you run around as a team and try to cook stuff. Right now we are on the soup levels. So you have to either make tomato, mushroom, or onion soup based on the orders at the top of the screen.
And I’ll tell you what, it for sure tests your partner and team work abilities as you’re screaming at your husband, “CHOP ME MORE ONIONS – I NEED MORE FREAKING ONIONS!!!!!” while simultaneously shoving him out of the way with your little racoon’s wheels to get to the pot of tomato soup that just finished before it burns.
I’m telling you guys. Get this game. It’s a blast!
And also…make this curry, because it is life.Print
Lentil Curry with a Sunny Side Up Egg
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 9 servings 1x
- 1 1/2 cups red lentils
- 2 13.5 oz cans light coconut milk
- 1 cup broth (chicken or veggie both work)
- 1 teaspoon coconut oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 1/2 teaspoons turmeric
- 3/4 teaspoons cardamom
- 3/4 teaspoons onion powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon ginger
- 9 eggs
- 4 1/2 teaspoons butter (to cook the eggs in)
- Cilantro (optional topping)
- Heat your coconut oil in large pot (a dutch oven works great here) over medium – medium high heat
- When hot, add your onion and garlic and saute until soft
- While that is cooking, combine all your spices into a small bowl
- Add your lentils to the onion and garlic + your spice blend. Season liberally with salt and pepper and stir to combine. Let this toast, stirring often, for a few minutes
- Add your coconut milk and broth. Bring to a simmer and simmer, partially covered with the lid to your pot, for 25 minutes
- Season to taste with salt and pepper
- When you’re ready to serve, make your sunny side up eggs. In a large saute pan over medium – medium high heat, add a little butter (I did 1/2 teaspoon per egg). When hot, crack your eggs into the pan, season lightly with salt and pepper, and place the lid on the saute pan so the steam cooks the top of the eggs. When the white is set but the yolk is still runny, you’re done! You’ll need to cook these in batches. I can make three at a time in my pan, but it depends on the size you’re using!
- Serve the curry over rice or cauliflower rice, top with a sunny side up egg, and sprinkle on some cilantro!
This recipe is 3 Freestyle SmartPoints per serving! This includes the curry + the fried egg, not the rice (I used cauliflower rice so it was free).
- Serving Size: 1/2 cup of curry + 1 egg
- Calories: 195
- Sugar: 2 g
- Sodium: 164 mg
- Fat: 12 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 13 g
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!
In the mood for more yummy curry recipes? Check these out: