Spinach and Lentil Dhal with Baked Eggs Recipe | myfoodbook

Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 8 curry leaves, optional
• 2 tbsp tomato paste
• 2 tbsp Indian curry powder
• 1½ cups dried red lentils, rinsed
• 4 cups vegetable stock
• 120g baby spinach leaves
• 270ml can coconut milk
• 4-6 eggs
• 1 cup coriander leaves
• Warm naan or roti, to serve