Potato, Pea and Cauliflower Curry with 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 heat and leave to steam, still covered, for a further 8 minutes.
2. Heat a drizzle of oil in a large fry-pan or heavy-base pot on medium heat. Cook onion for 3-4 minutes, until browned and starting to caramelise. Add garlic, salt and curry spice mix and continue to cook for about 1 minute, until fragrant.
3. Add potatoes and cauliflower and toss to coat. Add canned tomatoes, coconut milk and stock. Cover with a lid and simmer for about 15 minutes, stirring occasionally, until potatoes are tender. Stir in peas and cook for about 1 minute then season to taste with lemon juice and salt.
4. When curry has 5 minutes cook time remaining, heat a drizzle of oil in a small fry-pan (with a lid) on medium heat. Crack eggs in, one by one, to cook for about 2 minutes, until whites are set but yolks are still runny. Cover pan with a lid to help the eggs cook. Set fried eggs aside.
5. Melt oil and butter in the same pan the eggs were cooked in. Add mustard seeds, cover, and cook for 30-60 seconds, until they start popping. Add green chilli and stir-fry quickly for 15-30 seconds, then remove from heat. Spoon the hot mustard chilli oil over the curry.
6. spoon ¾ cup cooked rice onto each plate and top with potato, pea and cauliflower curry. Top with a fried egg and garnish with coriander.