Roti with Green Curry Onions, Egg and Shredded Cabbage

, from Issue #83. March, 2019
Photography by Josh Griggs.
Roti with Green Curry Onions, Egg and Shredded Cabbage

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


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


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.