Ingredients
6 large eggs
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
½ head cauliflower broken into florets
½ head broccoli broken into florets
1 aubergine, peeled and chopped
1 yellow pepper, deseeded and cut into chunks
2 large potatoes, peeled and cut into chunks
2 handfuls bean sprouts
1 tsp crushed ginger
1 garlic clove, crushed
1 ±400gm tin chopped tomatoes
2 Tblsp curry paste (Rogan josh)
240gm rice
1 Tblsp coriander, finely chopped
Method
Boil the eggs for about 8 minutes.
Drain, and then cover with cold water.
Prepare all the vegetables.
Parboil the potatoes for 5 minutes, then drain.
Put the rice to cook in lightly salted boiling water – drain when tender.
Spray a large saucepan with non-stick cooking spray.
Place the pan over a moderate to high heat, and add the onion, garlic and ginger.
Cook, stirring occasionally, until the onion starts to soften and brown.
Add the curry paste to the onion and stir well.
Add the chilli, cauli, broccoli, aubergine, yellow pepper and potatoes.
Turn everything over until all the veg have a coating of curry paste.
Add the tinned tomatoes.
Bring to the boil, then turn down the heat and simmer 20 mins, or until the potatoes
are cooked through.
Now fold in the bean sprouts and nestle the peeled, halved eggs in the curry.
Allow to heat through.
Stir the coriander through the cooked rice.
Serve with flaked almonds, chutney and poppadums, if you like.
