Camping-style Japanese Lentil Curry

Ingredienser

4 eggs

1 tin coconut milk (400ml)

1 pack Japanese curry block (approx 100g)

1 large leek, green tops discarded, cut into 3 cm rounds (200g)

1 large potato, peeled, quartered, cut into 3 cm pieces (300g)

1 large jar cooked lentils (700g) (don’t drain)

an optional sprinkle of crispy shallots

fine sea salt

Vejledning

Bring a heavy bottomed saucepan of water to the boil, add the eggs, and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs and set aside.

Add the coconut milk, 600ml water, and 1 teaspoon salt to the same pan and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, and the jar of lentils and all of its liquid. Simmer, partially covered with a lid, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.

To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out. Sprinkle with crispy shallots, if using, and enjoy.