One-Pan Coconut Dal with Poached Eggs

Directions

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.