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Camping-style Japanese Lentil Curry

Thick, glossy lentil curry with cozy Japanese curry flavor and leeks
A soft potato-lentil swirl plus rich coconut milk, every spoonful warm
Cut-in egg yolk oozes over it all, finished with crispy shallot crunch

dinner ⏱ 55 min 520 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Camping-style Japanese Lentil Curry
v4 · rb0e705f985 20260727Z1751 4 pieces egg 100 g japanese curry block 🍳 ⏱ 6 min boil water and cook eggs ⏳ peel and set aside boiled eggs 🍳 simmer curry base: bring coconut milk and water to a boil, then lower to simmer crumble in japanese curry block and dissolve add leek and potato and lentils with all their liquid 🍳 ⏱ 30 min simmer partially covered until thick and glossy scoop lentil curry into bowls 🔪 place an egg on top and cut it open so yolk oozes 🍽 sprinkle crispy shallots and fine sea salt to serve Japanese Lentil Curry 🍲 400 ml coconut milk 600 ml water 1 tsp salt 200 g leek 300 g potato 700 g lentil crispy shallot to taste fine sea salt to taste coconut milk, water, salt leek, potato, lentil crispy shallot, fine sea salt
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Preparation steps

  1. boil water and cook eggs 6 min
  2. peel and set aside boiled eggs
  3. simmer curry base: bring coconut milk and water to a boil, then lower to simmer
  4. crumble in japanese curry block and dissolve
  5. add leek and potato and lentils with all their liquid
  6. simmer partially covered for about 30 min until thick and glossy
  7. scoop lentil curry into bowls
  8. place an egg on top and cut it open so yolk oozes
  9. sprinkle crispy shallots and fine sea salt to serve

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