Tuck in to a warming breakfast curry
Winter days often call for hot, hearty dishes – ones that have done their time in the slow cooker or stovetop, fusing flavours to create the ultimate comfort-food fare. The belly-warming repasts found in Whole Food Slow Cooked, the new cookbook from food writer Olivia Andrews, are exactly the kind of meals we love to indulge in on chilly days, never mind during unwelcome cold snaps. This recipe offers the option of using either slow cooker or stovetop to create a wholesome breakfast curry, which boasts poached eggs atop a medley of spices and vegetables.
INGREDIENTS
20 g ghee or butter
2 sprigs curry leaves
2 teaspoons brown mustard seeds
3 teaspoons finely grated fresh turmeric or 1 teaspoon ground turmeric
1 red onion, finely grated
1 tablespoon finely grated ginger
1/2 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon ground coriander
500 g waxy potatoes, cut into 3 cm cubes
3 vine-ripened tomatoes, halved, coarsely grated, skins discarded
1 cup frozen peas
8 eggs
sliced green chilli and coriander sprigs, to serve
TO MAKE
In the slow cooker:
Put all the ingredients except the peas and eggs into the slow cooker. Add 125 ml (1/2 cup) of water and mix well. Season with salt and pepper, then cook on low for seven hours. Stir in the peas and cook for a further five minutes until warmed through. Meanwhile, poach the eggs in a pan of simmering water until done to your liking. Serve the curry topped with the poached eggs, sliced chilli and coriander sprigs.
On the stovetop:
Heat the ghee in a large saucepan over medium heat. Add the curry leaves, mustard seeds, turmeric, onion, ginger, fennel, cumin and coriander and cook, stirring, for about five minutes until the onion has softened. Add the potatoes, tomatoes and 125 ml (1/2 cup) of water and mix well. Season with salt and pepper, then cover with a lid and cook for 45 minutes, stirring occasionally. Stir in the peas and cook for a further five minutes until warmed through. Meanwhile, poach the eggs in a pan of simmering water until done to your liking. Serve the curry topped with the poached eggs, sliced chilli and coriander sprigs.
Recipes and images from Whole Food Slow Cooked by Olivia Andrews. Published by Murdoch Books.
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