Egg curry

1. Heat the oil and curry paste in a pan and cook the onion for 5-10min over a medium heat until golden and softened.
2. Add the potatoes and cauliflower and cook for 1min. Stir in the tomatoes, lentils, stock and creamed coconut and cover. Bring to the boil and simmer for 15min.
3. Chop the coriander root and stir into the curry with the spinach. Allow to wilt, then add the eggs and sprinkle over the cashew nuts.
4. Divide between two bowls, scatter over the coriander leaves and serve immediately.

Cook’s tip
Serve with brown basmati rice – you’ll need 50g uncooked rice per person.