BRUNCH OR DINNER?

BOMBAY POTATOES WITH CHILLI EGGS

“Freeze the dhal in portions. This is a great way to use up leftover roast potatoes.”

Serves 4 EASY

GREAT VALUE

Preparation: 15 minutes Cooking: 15 minutes

FOR BRUNCH

potatoes 6 small or 3 large, peeled and cubed
ghee 2 T
onion 1, finely diced
garlic 1 t minced
ginger 1 t minced
curry paste 2 T
curry leaves 8
Woolworths chilli oil, for frying
free-range eggs 4

1 Boil the potatoes in salted water until just soft but still firm, about 15 minutes. 2 Melt the ghee in a pan and cook the onion over a medium heat until soft and golden. Add the garlic, ginger, curry paste and curry leaves and potatoes and cook for 5 minutes. Add a a little water if necessary. 3 Fry the eggs in the chilli oil to your liking. Serve the eggs with the potatoes. MEAT-FREE

FOR DINNER

 Add dhal and mint-and-cucumber raita + 15 minutes’ preparation time + 15 minutes’ cooking time

For the dhal:

1 T 1, chopped 1 T minced 1 T minced 1 T minced 8 1 T 280 g 1 x 400 ml can 2 cups to taste 1, thinly sliced, for serving for serving warmed, for serving