Veggie 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 12 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 about 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 tomatoes, coconut cream and stock/water. Stir, cover, bring to a boil and simmer on low to medium heat for 5 minutes. Add broccoli and mushrooms, stir and simmer 5–6 minutes until vegetables are tender. Stir in spinach and add lemon juice to taste. 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 2–3 minutes until whites are set but yolk is still runny. Cover pan with a lid to help eggs cook, if desired. Remove from pan and 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.
6. Spoon ¾ cup cooked rice per person onto each plate or bowl. Spoon over curry and top with a fried egg and a drizzle of mustard chilli oil. Garnish with coriander.