16/02/2026
This One-Pan Coconut Dal with Poached Eggs recipe is so easy to make, perfect for a slow morning.
Easy, affordable vegetarian cooking that really packs in the flavour and nutrition!
Serves 4
Ingredients
- 2 tbsp olive oil đź«’
- 1 brown onion, finely diced 🧅
- 3 clove garlic, roughly chopped 🧄
- 1 ½ cup red lentils
- 2 tbsp tomato paste 🍅
- 2 tbsp curry powder
- 1.25L vegetable stock
- 200ml coconut milk 🥥
- 150g baby spinach 🌱
- 4 free range eggs 🥚
- Large handful picked coriander leaves, roughly chopped
- Low GI wraps, to serve
Method
Heat the remaining oil in a large frying pan, over a medium heat.
Add the onion, garlic, leaves and a good pinch of salt. Cook, stirring often for 2-3 minutes, to wilt the leaves then add the tomato paste and lentils and stir them through, cooking for another 1 minute.
Add the stock and cook, stirring often, for 20-25 minutes, until the lentils are creamy and softened.
Stir through the 2/3 of the coconut milk and baby spinach, cooking to just wilt. adjust the seasoning to taste then crack the 4 eggs into the simmering dhal.
Cover and cook on a low heat for 6-7 minutes to cook the eggs to your liking.
Finish with coconut milk, coriander & serve with flatbreads.
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