BOMBAY POTATOES WITH CHILLI EGGS
“Freeze the dhal in portions. This is a great way to use up leftover roast potatoes.”
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
FOR BRUNCH potatoes 6 small or 3 large, peeled and cubed ghee 2T onion 1, finely diced garlic 1 t minced ginger 1 t minced curry paste 2T curry leaves 8
Woolworths chilli oil, for frying free-range eggs 4
1 Boil the potatoes in salted water until just soft but still firm, about 15 minutes. 2 Melt the ghee in a pan and cook the onion over a medium heat until soft and golden. Add the garlic, ginger, curry paste and curry leaves and potatoes and cook for 5 minutes. Add a a little water if necessary. 3 Fry the eggs in the chilli oil to your liking. Serve the eggs with the potatoes. MEAT-FREE
FOR DINNER
Add dhal and mint-and-cucumber raita + 15 minutes’ preparation time
+ 15 minutes’ cooking time
For the dhal: ghee 1T onion 1, chopped garlic 1 T minced ginger 1 T minced fresh turmeric 1 T minced curry leaves 8 garam masala 1T red lentils 280 g coconut milk 1 x 400 ml can vegetable or chicken stock 2 cups salt, to taste green chilli 1, thinly sliced, for serving coriander, for serving lemon wedges, for serving rotis, warmed, for serving
For the cucumber-and-mint raita, mix: cucumber ½, thinly sliced plain full-cream yoghurt 6T mint 6 leaves, chopped
1 To make the dhal, heat the ghee in a saucepan and add the onion. Cook over a medium heat until soft. Add the garlic, ginger, turmeric, curry leaves and garam masala and cook for 1 minute. Stir in the lentils, coconut milk and stock. 2 Simmer for 20 minutes, or until soft. Season to taste. 3 Serve with the potatoes, eggs, chilli, coriander, lemon, raita and warm rotis.
WINE: Cederberg Bukettraube