1-Pan Coconut Dahl

• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 200 grams red lentils, rinsed well
• 2 tablespoons tomato paste
• 2 tablespoons The Spice Club Curry
• 400 ml light coconut milk
• 100 grams baby spinach, coarsely chopped
• 4 eggs
• Fresh coriander, for garnish
• The Spice Club Poke or The Spice Club Topping (optional, for extra flavor)
• salt and pepper to taste

Step 1: Preparing the Onion and Garlic

• Peel and chop the onion.
• Peel and chop the garlic cloves.

Step 2: Frying the onion and garlic

• Heat a large pan over medium heat and add the chopped onion.
• Fry the onion for a few minutes until it is soft and translucent.
• Add the minced garlic to the pan and fry for another 2 minutes.

Step 3: Rinsing Red Lentils

• Rinse the red lentils under cold water until the water runs clear.
• Add the rinsed lentils to the pan.

Step 4: Adding Tomato Puree and Herbs

• Stir the tomato puree and The Spice Club Curry through the lentils and onions.
• Cook this mixture for about 1 minute, stirring constantly to prevent burning.

Step 5: Add Coconut Milk and Simmer

• Pour the light coconut milk into the pan and bring the mixture to the boil.
• Once it boils, reduce the heat and let it simmer for about 20 minutes.

Step 6: Add Baby Spinach

• Wash the baby spinach and chop it coarsely.
• Stir the chopped spinach into the pan and cook for another 2 minutes until the spinach has wilted.

Step 7: Poached Eggs

• Make four small holes in the dahl and crack an egg into each hole.
• Cover the pan and continue cooking for another 5-7 minutes, until the eggs are done.

Step 8: Serving and Garnishing

• Serve the red lentil dahl garnished with fresh coriander.
• For extra flavor and texture, you can add The Spice Club Poke or The Spice Club Topping (optional).

Enjoy this delicious red lentil dahl as a heart-warming meal!