Try it now and become a fan of this delicious concoction!
Heat ghee in large skillet set over medium heat; cook onion, garlic, thyme, ginger, curry paste, and ½ tsp each salt and pepper for 2 to 3 minutes or until onions begin to caramelize. Stir in rice; cook for 2 to 3 minutes or until lightly toasted. Stir in broth; bring to boil.
Stir in lentils. Reduce heat to medium-low; cook, partially covered, for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes. Stir in parsley.
Divide rice mixture among 4 plates; top each serving with fried egg. Sprinkle with almonds, and remaining salt and pepper.
Traditionally made with dry roasted spices, Madras curry paste isn’t just for spicy Indian dishes, try it out in this fusion meal of Spanish rice and lentils. This spicy rice dish mixes up classic Indian curry paste with fresh herbs and Spanish paella rice – making it the perfect meal for those who like to add a little heat to their cuisine.
Chopped toasted almonds, minced fresh ginger and finely chopped thyme and parsley – this plate is bursting with delightful aromas likely to please your taste buds. If filling your kitchen with exotic scents and flavors is kind of your thing, here is another idea to continue experimenting with curries: Curry Chicken Burritos.
Add a savory fried egg, sunny-side up of course, and you’ve got yourself a blend of tastes and flavors for the optimal vegetarian dish.
To fry the eggs, melt 4 tsp butter in a nonstick skillet set over medium heat. Break the eggs into the skillet and season with a pinch of salt and pepper. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up or until cooked as desired.
Like your eggs a bit runny? Substitute poached or soft-cooked eggs for fried eggs.