One Pan Fragrant Lentil & Coconut Shakshuka W. Roti & A Chicken Breast

Boil a kettle

Rinse your red lentils in a sieve under cold running water

Chop your creamed coconut roughly (if required!)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a little drizzle of olive oil over a medium heat

Once hot, add your Thai green curry paste with your ginger & garlic paste and tamarind paste

Cook for 30 secs or until fragrant

Once fragrant, add the rinsed lentils with your butternut squash cubes

Add your vegetable stock mix with your soy sauce, chopped tomatoes and chopped creamed coconut

Add 450ml [675ml] [900ml] boiled water and give everything a good mix up, then bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 15-20 min, stirring occasionally, until the lentils are tender and the sauce has thickened – this is your fragrant lentil & coconut curry

Meanwhile, trim, then slice your spring onion[s]

Once the lentils are tender, make 1 well per person in the pan and crack your egg[s] into them

Cook, covered, for 2-3 min or until the egg[s] is done to your liking – this is your fragrant lentil & coconut shakshuka

Once everything is nearly ready, add your roti[s] to a plate and pop in the microwave for 20 secs on high or until warmed