What a fun and tasty recipe from Yotam Ottolenghi! Just the right amount of spice, hearty and adaptable to any vegetables you may want to add. Everything goes in one pan (he recommends making this recipe on your camping stove!) and couldn’t be easier to make. I had never heard of Japanese curry blocks before, and I’m thrilled to be introduced to this tasty ingredient. I purchased mine on Amazon.
Recipe
4 eggs
(1) 13.5 oz. can coconut milk
2-1/2 c. water
1 pack Japanese curry block (approx. 4 oz., or 100 grams)
1 large leek, green tops discarded, cut into 1-inch rounds
1/2 lb. green beans, cut into 1” pieces
1 large russet potato, peeled and cut into 1-inch pieces
(2) 15-oz. cans cooked lentils, do not drain
crispy shallots, for garnish (optional)
sea salt
Bring a saucepan of water to a boil, add the eggs and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs gently and set aside.
In a Dutch oven add the coconut milk, water and 1 tsp. salt 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, lentils and their liquid, and green beans. Simmer, partially covered, 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, and sprinkle with sea salt and pepper. If using, sprinkle with crispy shallots.
— Yotam Ottolenghi