Cauliflower, Lentil and Spinach Stew with a Six Minute Egg
Ingredients: 2 tablespoons coconut oil 1 onion, diced 1 teaspoon dried chilli flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 3 cloves garlic crushed 1 inch fresh ginger, grated 3 teaspoons ground turmeric 1 head of cauliflower, cut into small florets 1 cup dried green lentils 15 ounce can chopped tomatoes 15 ounce can full fat coconut milk 4 cups fresh baby spinach
4 eggs Optional for serving: Naan, basmati rice, chopped cilantro
Directions: 1. Heat the coconut oil in a Dutch oven over medium heat. Add diced onion and sauté gently for 3 minutes. 2. Add the chilli, cumin, coriander, garlic, ginger and turmeric. Cook for about 2 minutes or until fragrant. 3. Add the cauliflower, lentils, tomatoes and coconut milk. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender and lentils are fully cooked.
4. While the curry is simmering, bring a large saucepan of water to a boil over medium-high. (A 2-quart saucepan should be large enough for up to 4 eggs.) Carefully lower eggs into water using a slotted spoon. Cook 6 minutes, maintaining a gentle boil. Transfer to an ice bath or very cold water and chill until eggs are just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel.
5. Stir in the spinach into the curry until just wilted, and serve the curry in bowls. If you prefer a smoother texture you can use your immersion blender to purée.
6. Add peeled soft boiled egg to the top of each curry bowl. Serve with optional cilantro, naan and/or basmati rice. Enjoy!