Roasted Vegetables with Fried Egg

• Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 15 - 18 minutes.
• In the meantime, chop the shallot and finely dice the apple.
• Set aside (per person) 25ml coconut milk and 100ml stock to use later for the sauce.
• Transfer the rest of the coconut milk and stock to a pot or saucepan.

• Bring to a boil and then reduce the heat to medium-low, before adding the rice to the pan.
• Boil the rice for 10 - 12 minutes, covered, then drain if needed and set aside (see Tip).

Health Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare just two thirds of the rice. You can keep the rest of it to use another time.

• Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the shallot with the apple for 3 - 4 minutes.
• Add the rest of the yellow curry spices and fry for 1 more minute.
• Add the flour and fry for another minute, then add the reserved coconut milk and stock.
• Bring to a boil and allow to reduce for 3 - 4 minutes. Season to taste with salt and pepper.

• In the meantime, heat a drizzle of olive oil in a small frying pan and fry the egg.
• Season to taste with salt and pepper.