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Lentil coconut curry with eggs Recipe

Name: Lentil coconut curry with eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow onion, diced; 4 garlic cloves, finely chopped; 1 tbsp olive oil; 2 tbsp fresh ginger, grated; 1 tbsp curry powder; 1 tbsp coriander, ground; 1/2 tbsp turmeric; 2 tbsp tomato paste; 2 cups vegetable stock; 14 oz. coconut milk; salt to taste; 5 1/2 oz. French green lentils; 8 eggs; 4 oz. baby spinach; 1/2 cup fresh cilantro; 2 oz. slivered almonds, toasted

Diet Doctor

Spice it up a little with this rustic vegetarian curry. It's made with French green lentils for protein, giving the stew a lovely consistency, and hard-boiled eggs are added at the end of the cooking time as a healthy meat substitute. This low carb meal is great for meal prepping and freezes well, too. Fragrant, bold, and creamy, this is a gorgeous, comforting dish to warm you from the inside out!

Ingredients

1 yellow onion, diced

4 garlic cloves, finely chopped

1 tbsp olive oil

2 tbsp fresh ginger, grated

1 tbsp curry powder

1 tbsp coriander, ground

1/2 tbsp turmeric

2 tbsp tomato paste

2 cups vegetable stock

14 oz. coconut milk

salt to taste

5 1/2 oz. French green lentils

8 eggs

4 oz. baby spinach

1/2 cup fresh cilantro

2 oz. slivered almonds, toasted

Method

Dice the yellow onion and finely chop the garlic.

Heat a big pot or wok over medium-high heat. When hot, add the oil, onion, garlic, and ginger. Stir while frying to prevent the mixture from burning.

When the onion is soft, add the curry powder, ground coriander, turmeric, and tomato paste. Fry for a minute until fragrant.

Add the vegetable stock and coconut milk. Season with salt to taste. Add the lentils. Lower the heat to medium-low and cover; simmer for 20 minutes, or until the lentils are soft. Stir occasionally.

While the stew is simmering, prepare the eggs. Bring a pot of water to boil. Gently lower the eggs into the pot with a large spoon. Boil for 10 minutes, then transfer the eggs to a bowl of ice water and let them cool for 5 minutes before peeling.

Add the baby spinach to the stew and stir. When wilted, add the whole eggs and stir gently, so they're covered in the stew without falling apart. Taste for seasoning and add salt and pepper if necessary.

Serve the stew (two eggs per serving) in bowls, and garnish with cilantro and slivered almonds.

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