One-Pan Coconut Dal with Poached Eggs
Directions
- 1Heat the olive oil in a large frying pan over medium heat.
- 2Add the onion, garlic, and a pinch of salt to the pan and cook, stirring often, for 2-3 minutes to wilt the leaves.
- 3Add the tomato paste and lentils to the pan and stir them through, cooking for another minute.
- 4Add the vegetable stock and cook, stirring often, for 20-25 minutes until the lentils are creamy and softened.
- 5Stir in two-thirds of the coconut milk and baby spinach, cooking just until the spinach wilts.
- 6Adjust the seasoning to taste.
- 7Crack the 4 eggs into the simmering dal.
- 8Cover and cook on a low heat for 6-7 minutes to cook the eggs to your liking.
- 9Finish the dal with the remaining coconut milk and coriander.
- 10Serve with low GI wraps if desired.
Ingredients
- 2 tbsp olive oil
- 1 brown onion
- 3 garlic clove
- 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 coriander leaves
- Low GI wraps
Equipment
frying panspoonlid