Method

1. Heat the oil in a large saucepan over a medium heat and fry the onion, garlic and ginger for three minutes. Stir in the garam masala and tomato paste. Cook for one minute, then add the broccoli and season to taste with pepper. Add the stock and three cups (750 ml) water. Bring to the boil, then add the lentils. Cover the pan, reduce the heat to low and simmer for 15 minutes, stirring occasionally.
2. Meanwhile, put the eggs in a saucepan of cold water, bring just to the boil and boil gently for 6 minutes. Drain and rinse the eggs under cold water. Gently crack the egg shells and peel off the shells, taking care as the eggs will not be completely hard.
3. Add the whole eggs and the peas to the lentil mixture and stir gently. Bring back to simmering point, then cover the pan and cook for about five minutes. By this time the peas should be cooked and the spicy sauce thickened with the softened lentils.
4. Remove the eggs with a spoon and cut them in half. Divide the spicy vegetable mixture among four plates. Mix the chopped coriander with the grated lime zest, if using, and sprinkle over the vegetables. Top each plate with three egg halves. Garnish with lime wedges and coriander sprigs and serve immediately.