Red Lentil & Spinach Veggie Curry

Step 1

Peel & thinly slice the red onions.

Step 2

Peel & grate the sweet potatoes, using a box grater or food processor. Option to use cubed, frozen sweet potatoes instead.

Step 3

Heat a drizzle of olive oil in a pan, over medium heat. Add the onions, tomato paste & ground turmeric. Sauté for 2 mins, stirring.

Step 4

Add the red lentils & grated sweet potatoes to the pot & stir.

Step 5

Add the veggie broth. Season with pepper & stir to combine.

Step 6

Add the coconut milk & stir. Cover & leave to simmer for 15 min, over low heat, stirring occasionally. Add more coconut milk or stock if needed.

Step 7

After 15 min of cooking, add the spinach & continue cooking for another 10 min, stirring regularly. Set aside & keep warm.

Step 8

Meanwhile, in a second pot of boiling water, cook the eggs for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the eggs to the ice water to stop the cooking. Once cool to touch, peel off the shells.

Step 9

Serve the red lentil & spinach veggie curry in a bowl with the soft-boiled egg cut in half. Top with a drizzle of coconut milk, extra slices of red onion & a slice of lemon, if you have any. Re-season to taste & enjoy!