Peanut Lentil Curry

If you prefer to use an oven to warm the naan instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve, peel, and medium dice the onion. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Place the garlic paste in a bowl; add 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Quarter the lime. Pick the mint leaves off the stems.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the lentils, peanut butter spread, soy sauce (carefully, as the liquid may splatter), coconut milk, and 1 1/4 cups of water; season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring frequently, 24 to 26 minutes, or until the liquid is thickened and the lentils are tender. Turn off the heat. Stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

Meanwhile, medium dice the zucchini. Peel the carrots; halve lengthwise, then cut crosswise into 1/4-inch pieces. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Meanwhile, if using the microwave, wrap the naan in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed naan to a work surface and carefully unwrap. Evenly spread or brush the garlic oil onto the naan; season with salt and pepper. Cut into equal-sized wedges.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the curry topped with the cooked vegetables and fried eggs. Garnish with the mint leaves (tearing just before adding). Serve the garlic naan and remaining lime wedges on the side. Enjoy!