Egg & red lentil curry

Cook ¼ red onion (cut into thin wedges), ½ tbs grated fresh ginger and ½ garlic clove (crushed) in a saucepan lightly sprayed with oil until onion has softened. Add 11/2 tsp curry powder and cook until fragrant. Add 100g canned diced tomatoes and 2/3 cup water. Bring to the boil. Add 2 tbs dried red lentils and simmer until lentils are tender. Add ¼ bunch broccolini (chopped) and 20g snow peas (halved) and simmer until vegetables are tender. Add 2 hard-boiled eggs and simmer until heated through. Serve with ½ cup cooked brown rice and fresh coriander.