Vegetarian
Red lentils simmered in a madras tomato curry with free-range eggs, topped with a dollop of yoghurt, fresh chopped coriander and served with roti bread for dipping.
free-range eggs, chopped tomatoes, red lentils, curry paste sachet, Lebanese flatbread, natural yoghurt, coriander, baby spinach, green capsicum, brown onion, garlic clove
