• 2 large eggs Egg, whole, boiled
• 160g sweet potato Sweet Potato, baked
• 80g peas Peas, frozen, boiled
• 80g carrots Carrots, raw
• 80g onion Onion
• 150g chopped tomatoes Chopped Tomatoes, canned
• 6g garlic Garlic
• 5g ginger Ginger, fresh
• 1 tsp each cumin, turmeric & garam masala
• fresh coriander

1. 1

   Prep everything first: wash and trim the peas and carrot, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.

5. 5

   Meanwhile, steam or stir-fry the peas and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the fresh coriander.

Tap ingredients and steps to tick them off as you cook.