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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

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au 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

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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