Chefs' Recipes

Breakfast curry with roti and poached egg by Ruby's Diner

Breakfast curry with roti and poached egg recipe from Ruby's Diner in Waverley, NSW.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
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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  • 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


  • 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.