Stovetop, Frying pan, Knife
Peel & slice the onions.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the onions & curry powder. Sauté for 3-4 min, until slightly translucent.
Add the lentils & peeled tomatoes. Stir, breaking up the tomatoes with a wooden spoon. Add water (double the amount of lentils). Reduce the heat to low. Cover & cook for 15 min.
Uncover the pan. Stir in coconut milk & spinach. Season with salt & pepper.
Make a small well in the lentils for each egg. Crack in the eggs. Season with salt & pepper. Cover the pan & cook for about 4 min over medium heat, or until the eggs are cooked to your liking.
Serve garnished with fresh herbs if you have them. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Curry Dahl with Poached Eggs" contains 454 Energy, 25 g of Fat, 34 g of Carbohydrates, 23 g of Protein, 9 g of Fiber.