One-Pan Coconut Dal with Poached Eggs

• 2 tbsp olive oil
• 1 brown onion, finely diced
• 3 clove garlic, roughly chopped
• 1.5 cup red lentils
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1.25 l vegetable stock
• 200 ml coconut milk
• 150 g baby spinach
• 4 free range eggs
• 1 handful picked coriander leaves, roughly chopped
• Low GI wraps, to serve

1. 1

   Heat the oil in a large frying pan, over a medium heat.

2. 2

   Add the onion, garlic, and a good pinch of salt. Cook, stirring often for 2-3 minutes then add the curry powder, tomato paste and lentils and stir them through, cooking for another 1 minute.

3. 3

   Add the stock and cook, stirring often, for 20-25 minutes, until the lentils are creamy and softened.

4. 4

   Stir through the 2/3 of the coconut milk and baby spinach, cooking to just wilt. adjust the seasoning to taste then crack the 4 eggs into the simmering dal.

5. 5

   Cover and cook on a low heat for 6-7 minutes to cook the eggs to your liking.

6. 6

   Finish the dal with the remaining coconut milk, coriander and serve with flatbreads desired.

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