Frying onions in curry paste gives a good flavour hit to this simple combo. You can swap out green for a red or yellow curry paste.
Serves: 4
INGREDIENTS
4 store-bought roti
1/4 cup extra virgin olive oil
1 tablespoon green curry paste
2 brown onions, thinly sliced
1 teaspoon apple cider vinegar
4 eggs
To serve
1 cup finely shredded cabbage, red or green or a combination of both
¼ cup fresh coriander, roughly chopped
sea salt and ground pepper
1 lemon, cut into wedges
METHOD
Preheat the oven to 120°C.
Put the roti between two lined baking trays and place in the oven to warm for 15 minutes.
Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the curry paste and fry for 1 minute, stirring so it doesn’t stick. Add the onions and vinegar and cook for 10 minutes until soft and starting to brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the eggs until cooked to your liking.
To serve: Layer cabbage, onions, fried egg and coriander on each plate, season and serve with a roti and a lemon wedge.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!