Recipes I Want To Try
Tom Walton's Coconut Dahl with Poached Eggs
4 servings
servings5 minutes
active time40 minutes
total timeIngredients
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
Serving Size
-
Calories
526 kcal
Total Fat
25 g
Saturated Fat
10.9 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
41.3 g
Dietary Fiber
12.1 g
Total Sugars
-
Protein
27 g
4 servings
servings5 minutes
active time40 minutes
total time