CURRIED ROAST VEGGIES + SOFT BOILED EGGS

I feel like I've lost my mojo a little... the cooking hasn't been coming that easily (hence the lack of posts), it feels like there are never ending chores and little jobs to be done and the takeaway menu has felt like a good idea a little too often. Also Mat is such a good cook... just saying! Isn't it so much easier to just chill out on the sofa with a nice G + T and have your dinner served to you ;)

But then I remind myself that cooking is what I do (apart from designing), cooking is what I love doing and that I need to make that little bit of an effort again.

So here is an easy one... I mean super-duper easy. It is just as tasty and the perfect winter warmer dish. You can use any veggies you have in your store cupboard, it's a great way to use anything up that needs to be eaten. The ingredients below are what I used for our meal.

Hope you enjoy.

Love,
Etta xo
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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.