Tom Walton's Coconut Dahl with Poached Eggs

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

2 tbsp olive oil

1 brown onion (finely chopped)

3 clove garlic (roughly chopped)

1½ cup dried red lentils

2 tbsp tomato paste

2 tbsp curry powder

1 L vegetable stock

200 ml coconut milk

150 g baby spinach leaves

4 eggs (free range)

fresh coriander (cilantro) (large handful, roughly chopped)

Directions

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

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

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

Stir through 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 dhal.

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

Finish the dhal with the remaining coconut milk, coriander.

Nutrition

• Calories: 526 kcal
• Total Fat: 25 g
• Saturated Fat: 10.9 g
• Total Carbohydrate: 41.3 g
• Dietary Fiber: 12.1 g
• Protein: 27 g