One-Pan Coconut Dal with Poached Eggs

Name: One-Pan Coconut Dal with Poached Eggs
Total time: 25 min
Cuisine: Indian
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

25m

Serves 1

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One-Pan Coconut Dal with Poached Eggs

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25m

Serves 1

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

One-Pan Coconut Dal with Poached Eggs

One-Pan Coconut Dal with Poached Eggs

Directions

Ingredients

Equipment

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