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Spicy vegetable curry and egg naan
Spicy vegetable curry and egg naan
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Spicy mustard seeds elevate this hearty vegetarian curry.
Ingredients:
  • 27.60 gm 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
Instructions:
  • 1. Heat oil in a large frying pan until warm. Add mustard and cumin seeds, cook until fragrant for about a minute. Mix in curry leaves, cook until fragrant for about a minute. 2. Add onion and cook until soft for about 3 minutes. Mix in garlic and chili, cook until aromatic for about 1-2 minutes. Sprinkle turmeric and garam masala, cook for a minute. 3. Add potato and water. Reduce heat to low, cover, and cook for 15 minutes until tender, stirring occasionally. 4. Stir in peas and cook uncovered for about 3 minutes until tender. Season to taste.
  • Heat the rest of the oil in a non-stick pan over medium-high heat. Crack in 2 eggs and cook for 3 minutes for soft yolks or until desired doneness. Repeat with the rest of the eggs.
  • Plate the naan, generously spoon potato curry over them, place a fried egg on top, sprinkle with fresh coriander, and serve with a side of chutney.

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