“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
Turmeric-lime yoghurt
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.
