Step 1

Bring a heavy bottomed saucepan of water to the boil, add the eggs, and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs and set aside.

Step 2

Add the coconut milk, 600ml water, and 1 teaspoon salt to the same pan and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, and the jar of lentils and all of its liquid. Simmer, partially covered with a lid, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.

Step 3

To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out. Sprinkle with crispy shallots, if using, and enjoy.