Name: Breakfast curry with roti and poached egg by Ruby’s Diner
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 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

“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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Ingredients

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

Main

1.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.

2.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.

3.Meanwhile, for turmeric-lime yoghurt, stir ingredients in a bowl to combine, season to taste and set aside.

4.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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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