Bring it All Together Curry
- 2 tbsp vegetable oil
- 80g red onion, thinly sliced
- 100g carrot, peeled and grated
- 250g white or hispi cabbage, finely grated
- 2 eggs, lightly beaten and seasoned with a pinch of salt and freshly ground black pepper
- 300g curry (chicken, paneer or meat)
- 150g shredded roti
- 2 spring onions, roughly sliced
- ½ tsp each salt and freshly ground black pepper
- small handful of coriander, roughly chopped
Heat one tablespoon of the oil in a large non-stick pan over a medium-high heat. Once hot, add the onion and stir-fry for two to three minutes. Increase the heat to its highest setting and add the carrot and cabbage and stir-fry until they wilt and the moisture in the pan dries out, about four to five minutes.
Move the veg over to one side of the pan and add the remaining tbsp of oil to the empty side of the pan. Heat it for 30 seconds then add the beaten eggs. Allow them to set and then gently stir until fully set but not dry. Mix the vegetables into the eggs and stir-fry for another 30 seconds.
Add the protein or vegetables and half of the sauce from your chosen curry. Stir-fry
for two minutes. Add the roti and toss for two minutes. Add half the spring onions and the remaining curry sauce and continue stir-frying for another couple of minutes until everything has come together and resembles stir-fried noodles. Season with salt and pepper and garnish with the remaining spring onions and the coriander leaves.
Serve immediately alongside some chilled Greek yoghurt or raita.
HOPPERS: The Cookbook by Karan Gokani (Quadrille, £30) Photography: Ryan Wijayaratne
