The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Apr 2015

Recipes (10 )

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Panettone, ricotta and peach cake

Italian recipes


Saltimbocca alla Romana

Fast autumn recipes


Roast lamb loin with couscous and pumpkin

Chocolate recipes


Ditali with broccolini and bread

Apple recipes


Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes


Fried provolone with red wine vinegar

Almond recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.