This is a tasty 15 minute dinner your kids will love.


  • 4 Coles Australian Free Range Eggs
  • 1 tsp olive oil
  • 1 brown onion, halved, sliced
  • 200g brown cup mushrooms, quartered
  • 1/3 cup (100g) korma curry paste
  • 400g can diced tomatoes
  • 165ml coconut milk
  • 2 tsp vegetable stock powder
  • 2x 400g cans lentils, rinsed, drained
  • 60g pkt Coles Australian Baby Spinach
  • 450g pkt microwaveable basmati rice


  1. Bring a saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion for 2 mins or until onions softens. Add mushroom. Cook for 3 mins or until tender. Add the curry paste and cook, stirring, for 1 min or until aromatic.
  3. Add the tomato, coconut milk and stock powder to the mushroom mixture in the pan. Stir to combine. Stir in the lentils. Bring to a simmer. Add spinach and stir to combine. Remove from heat.
  4. While mushroom mixture is cooking, heat the rice in the microwave following packet directions.
  5. Peel each egg and cut in half. Divide the rice and lentil mixture evenly among serving bowls. Top with egg.

Per Serve: Energy 2652kJ/634Cals (30%), Protein 29g (58%), Fat 22g (31%), Sat Fat 10g (42%), Sodium 604mg (30%), Carb 72g (23%), Sugar 9g (10%), Dietary Fibre 13g (43%)

Serve with:
Coriander Sprigs and Coles Plain Naan Bread

Note: For soft-boiled eggs, have a bowl of iced water standing by. As soon as your timer goes off, transfer the eggs to the iced water – cold water stops the cooking process.