Breakfast curry with roti and poached egg


"My Sunday morning pick-me-up? The breakfast curry at Ruby's Diner. A winner every time."
Troy Johnson, Bondi, NSW

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You'll need

1 carrot, coarsely chopped into 2cm chunks ½ sweet potato, coarsely chopped into 3cm chunks 100 ml vegetable oil ½ cauliflower, cut into florets 1 onion, finely chopped 30 gm (6cm piece) ginger, finely grated 1 long red chilli, thinly sliced 1 garlic clove, finely chopped 2 tsp mustard seeds 2 tsp ground turmeric 1½ tsp each cumin seeds, ground cumin and ground coriander ¾ tsp garam masala Seeds from 2 cardamom pods, crushed 4 ripe tomatoes, diced 200 gm split peas 1 bunch English spinach Juice of 1 lime 6 eggs, poached, to serve To serve: coriander sprigs 6 roti, warmed, to serve   Turmeric-lime yoghurt 300 gm thick plain yoghurt 100 ml lime juice ½ garlic clove, finely chopped ½ tsp each ground turmeric and ground cumin

Method

  • 01
  • Preheat oven to 220C. Stir carrot, sweet potato and 1 tbsp oil in a bowl to coat, season to taste, spread on an oven tray lined with baking paper and roast until very tender (20-25 minutes). Combine cauliflower and 1 tbsp oil in a bowl, season to taste and spread on an oven tray lined with baking paper and roast until tender and golden brown (15-20 minutes). Set aside.
  • 02
  • Meanwhile, heat remaining oil in a large saucepan over medium-high heat, add onion, ginger, chilli and garlic and stir until light golden (6-8 minutes). Stir in mustard seeds and cook until they begin to pop (1-2 minutes), then add remaining spices and stir until fragrant (1 minute; do not scorch or burn the spices, because this will make the curry bitter). Add tomato and cook down until pulpy (6-8 minutes), then add split peas and 1.5 litres of water. Bring to the boil, reduce heat to low-medium and simmer until split peas break down and thicken the curry (35-40 minutes). Stir in roast vegetables until warmed through. Stir in spinach until wilted. Season to taste with lime juice and salt.
  • 03
  • Meanwhile, for turmeric-lime yoghurt, stir ingredients in a bowl to combine, season to taste and set aside.
  • 04
  • To serve, divide curry among serving bowls, top each with a poached egg, scatter with coriander sprigs and serve with turmeric-lime yoghurt and warmed roti.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2015

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