CURRIED ROAST VEGGIES + SOFT BOILED EGGS

SERVES 2
PREPARATION 5mins
COOKS 45mins

INGREDIENTS

  • 2 potatoes, scrubbed and diced into 2cm chunks
  • 1 beetroot, scrubbed and diced into 2cm chunks
  • 4 carrots, scrubbed and sliced into battons
  • 1 large onion, peeled and cut into wedges
  • 1tbsp rapeseed oil
  • 2tsp Caribbean curry powder
  • Salt and Pepper to season
  • 4 eggs, soft boiled and peeled (the perfect soft boiled egg here)
  • lime pickle to serve


PREPARATION METHOD

  1. Pre-heat the oven to 190˚C.
  2. Place all your veggies into a large baking tray. Drizzle the oil over the veggies, sprinkle the curry powder over it and season generously with salt and pepper. Use your hands or a large spoon to mix up the ingredients until all vegetables are well coated in the spices and oil.
  3. Cook in the oven for 45 minutes, tossing the veg half way through.
  4. Serve with the soft boiled eggs and tangy lime or mango pickle on the side. Oh and if you need something to cool down add a dollop of natural yoghurt and of course an ice cold glass of beer.