Red Lentil & Spinach Veggie Curry

Utensils

Stovetop and Pot (small).

Recipe

• 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!