Easy kedgeree with leeks and cauliflower

Instructions

1. In a pot of water set over a high heat, bring kumara to the boil. Reduce heat and simmer for 10 minutes, or until tender. Drain and set aside.
2. Pick any bones from fish, remove skin, flake.
3. Spray a large, deep, heavy-based non-stick frying pan with oil, set over a medium heat and fry leek for 3 minutes to soften. Add curry powder and cook, stirring, 1 minute. Add tomatoes, rice, cauliflower and a little water, if necessary, to loosen mix. Add fish and peas and cook for 15 minutes.
4. To serve, divide among four plates with egg halves on top. Garnish with fresh coriander and lemon wedges, if you like.