NUTRITION

SERVINGS

INGREDIENTS

9 large Egg yolks

1 medium Yellow potato

0.6 cup Dry red lentils

0.33 cup Dry sona masori rice

0.5 cup Low-fat coconut milk

2 cup Non-fat Greek yogurt

1 tbsp Avocado oil

1 medium Yellow onion

3 cloves Garlic

1 tbsp Fresh ginger

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

0.5 tsp Sea salt

0.25 tsp Black pepper

2.25 cup Water

PREPARATION

• 1

  Rinse the sona masori rice under cold water until the water runs clear, then cook with 0.75 cups of water in a small pot until fluffy.

• 2

  Carefully separate the yolks from the whites of 9 large eggs, placing the yolks in a small bowl and discarding or reserving the whites for another use.

• 3

  Heat the avocado oil in a large deep skillet or Dutch oven over medium heat.

• 4

  Add the finely diced yellow onion, minced garlic, and grated fresh ginger, sautéing for 5 minutes until the onion is translucent and fragrant.

• 5

  Stir in the ground turmeric, cumin, coriander, sea salt, and black pepper, cooking for 1 minute to toast the spices.

• 6

  Add the diced yellow potato and the dry red lentils to the pan, then pour in 1.5 cups of water.

• 7

  Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the lentils and potatoes are tender.

• 8

  Stir in the low-fat coconut milk and the non-fat Greek yogurt, mixing until the sauce is creamy and smooth.

• 9

  Gently place the raw egg yolks into the simmering sauce and sprinkle with garam masala.

• 10

  Cover the pan and let the yolks poach in the sauce for 3-4 minutes until they are just set but still tender.

• 11

  Divide the cooked sona masori rice into three portions and ladle the egg yolk and potato curry over each serving.