Coconutty Lentils With Peanut & Coriander Chutney

Finely slice the garlic and half the tomatoes. Heat 1 tbsp of olive oil in a large saucepan over a low-medium heat and fry the garlic for 3 mins, until lightly golden. Add the curry paste and fry for 30 secs before adding in the cherry tomatoes, lentils and around ¾ of the tin of coconut milk. Bring to a boil then reduce to a simmer, cook for 10 mins. Stir through the spinach.

In the meantime, bring a pot of water to a boil and carefully drop in the eggs. Cook for 6 min, then remove and drain under cold water. Once cool enough to handle, peel and set aside.

Roughly chop the coriander and then finely slice the green chilli. Add coriander and half of the chilli to a food processor with peanuts, lemon juice and reserved coconut milk. Blitz until smooth then season with salt and pepper.

Serve lentils in bowls topped with a drizzle of the peanut chutney, jammy egg, green chilli and more coriander, if you like.