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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A brunch classic with added Indian spice becomes a perfect midweek meal that's packed full of veggies - and it's dairy and gluten-free!
1 Steam the potatoes, butternut pumpkin and carrots for 12–15 min until tender.
2 Meanwhile, heat half the oil in a large non-stick frying pan, then fry the onion and eggplant for 5–6 min until softened. Add the garlic, mustard seeds and turmeric and cook for 2–3 min.
3 Add the potatoes, pumpkin, carrots and tomatoes to the pan and fry over a high heat for about 6 min, squashing down the veg a little and stirring occasionally, or until piping hot and a golden crust begins to form underneath. Stir in the garam masala, chilli and baby spinach and cook for 1 min more.
4 Meanwhile, heat the remaining oil in a separate non-stick frying pan, then fry the eggs to your liking.
To serve, divide the bubble and squeak mixture among 4 plates, then top each with a fried egg and a grind of black pepper.
Calories 285 cal
Kilojoules 1195 kJ
Total fat 12.4 g
Saturated fat 2.1 g
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