BROKEN EGG CURRY WITH MINTED YOGHURT
“Hard-boiled eggs would also work well – add rice and greens for a supper upgrade.”
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes
FOR BRUNCH sunflower oil 2T medium onion 1, finely chopped garlic 1 clove, grated
Woolworths fresh baby ginger
1 x 2.5 cm piece, grated ground cumin 1t cardamom 2 pods, cracked large ripe red tomatoes 3, chopped and crushed (use a stick blender) ground coriander 1t chilli flakes a pinch garam masala 1t ground turmeric a pinch salt, to taste fresh chilli 1, slit (optional) cinnamon stick 1 vegetable stock 1 ½ cups raw cashews 30 g water ½ cup brown sugar, to taste free-range eggs 4 fresh coriander 10–15 g, for sprinkling minted yoghurt, for serving (mix thick plain yoghurt with shredded fresh mint) rotis or naan, for serving
1 Soften the onion in the oil until pale golden. Stir in the garlic, ginger, cumin and cardamom. Add the tomatoes and simmer, uncovered, for 5 minutes. 2 Stir in the coriander, chilli flakes, garam masala, turmeric and salt. Add the fresh chilli and cinnamon stick. Pour in the stock and simmer uncovered for 10–15 minutes.
3 Blend the cashews with the water and stir into the sauce. Cover and cook for a few minutes. Check the seasoning and add the sugar. Uncover and break in the eggs. Cook, basting with the sauce, until the egg whites are set and the yolks runny. If the sauce seems too thick, thin down with vegetable stock. Sprinkle with coriander.
MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Ken Forrester Viognier
FOR DINNER
Add lentil-basmati rice, steamed mixed greens and poppadoms
+ 15 minutes’ preparation time
+ 25 minutes’ cooking time
For the lentll-basmati rice: red lentils 65 g, rinsed basmati rice 200 g water 21 ⁄3 cups
chard, steamed, for serving kale, steamed, for serving peas, steamed, for serving poppadoms, for serving
1 Simmer the lentils and rice in the water for 20 minutes. Serve with the curry, steamed greens and poppadoms.
WINE: Woolworths Paul Cluver Ferricrete Riesling