Spicy vegetable curry and egg naan
Ingredients • 1 1/2 tbs grapeseed oil • 1 tsp brown mustard seeds • 1/2 tsp cumin seeds • 10 fresh…
Ingredients
• 1 1/2 tbs grapeseed oil
• 1 tsp brown mustard seeds
• 1/2 tsp cumin seeds
• 10 fresh curry leaves
• 1 brown onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 long fresh red chilli, thinly sliced
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 680g potatoes, peeled, cut into 1.5cm pieces
• 125ml (1/2 cup) water
• 150g (1 cup) frozen peas
• 4 eggs
• 250g pkt Not Just Naans Traditional Naan, warmed, halved
• Coarsely chopped fresh coriander, to serve
• Mango chutney, to serve
Method
1. Heat 1 tbs of the oil in a large frying pan over medium-low heat. Stir in the mustard and cumin seeds for 1 minute or until aromatic. Stir in the curry leaves for 1 minute or until aromatic. Add onion and cook, stirring, for 3 minutes or until soft. Stir in garlic and chilli for 1-2 minutes or until aromatic. Stir in the turmeric and garam masala for 1 minute. Add potato and water. Reduce heat to low. Cook, covered, stirring occasionally, for 15 minutes or until tender. Stir in peas. Cook, stirring, uncovered, for 3 minutes or until tender. Season well.
2. Meanwhile, heat the remaining oil in a non-stick frying pan over medium-high heat. Crack 2 eggs into pan. Cook for 3 minutes for soft yolks or until cooked to your liking. Repeat with remaining eggs.
3. Divide the naan among serving plates. Top with potato curry and a fried egg. Sprinkle with coriander. Serve with chutney.
