Potato, Pea and Cauliflower Curry with a Fried Egg and Mustard Chilli Oil

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 25 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Heat a drizzle of oil in a large fry-pan or heavy-based pot (with a lid) on medium heat. Cook onion for 4 minutes until browned and starting to caramelise. Add garlic and curry spice mix, and continue to cook for a further 1 minute. If onion or spices stick, add 1–2 tablespoons water.
3. Add potatoes and cauliflower, stir to coat in spices then add tomatoes, coconut cream and stock/water. Stir, cover, and simmer for 15–20 minutes or until potatoes are tender, stirring occasionally. If curry dries out or sticks add a little extra stock/water. Stir in peas and lemon juice and season to taste with salt.
4. While curry is cooking, heat a drizzle of oil in a medium, non-stick, fry-pan on medium heat. Crack eggs in, one by one, to cook for about 2 minutes until whites are set but yolk is still runny. Cover pan with a lid to help eggs cook. Set aside.
5. Melt butter and oil in same pan. Add mustard seeds, cover, and cook for 30–60 seconds, until they start to pop. Add chilli and stir-fry quickly for 15–30 seconds, then turn off heat. Spoon the hot mustard chilli oil over the curry.
6. Spoon rice and curry onto each plate, top with a fried egg and garnish with coriander.