One-Pan Coconut Dal With Poached Eggs

This One-Pan Coconut Dal with Poached Eggs recipe is as nourishing as it is delicious. Packed with iron, protein, good fats & low GI, it’s an affordable, healthy & easy meal perfect for mornings, lunch, or dinner!

By @cheftomwalton

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 1 whole brown onion
• 3 clove garlic
• 0.125 tsp salt
• 2 tbsp tomato paste
• 1.5 cup red lentils
• 2 tbsp curry powder
• 1.25 L vegetable stock
• 133 ml coconut milk
• 150 g baby spinach
• 0.25 tsp salt
• 0.25 tsp black pepper
• 4 whole free range eggs
• 67 ml coconut milk
• 1 handful coriander leaves
• 4 whole Wraps

Instructions

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat until shimmering.
2. Add 1 finely diced brown onion and 3 roughly chopped garlic cloves. Sprinkle with a pinch of salt.
3. Cook the onion and garlic mixture, stirring often, for 2-3 minutes until the onion is translucent and the garlic is fragrant.
4. Add in 2 tablespoons of tomato paste and mix to combine with the onion and garlic. Cook for 1 minute while stirring occasionally.
5. Stir in 1 1/2 cups of red lentils and 2 tablespoons of curry powder, mixing thoroughly to coat the lentils.
6. Pour in 1.25 liters of vegetable stock, bringing the mixture to a simmer. Stir regularly and cook for 20-25 minutes until the lentils are creamy and softened.
7. Stir in 2/3 of the 200ml coconut milk along with 150g of baby spinach. Cook for a minute or until the spinach wilts.
8. Adjust the seasoning with salt and pepper, then gently crack 4 eggs into the simmering dal.
9. Cover the pan and cook on low heat for 6-7 minutes or until the eggs are cooked to your liking.
10. Drizzle the remaining coconut milk over the dal and garnish with a handful of roughly chopped coriander leaves.
11. Serve the coconut dal immediately alongside Low GI wraps.