Recipe

Vegetable curry omelette rolls

This spicy, savoury omelette is a great start to the day for breakfast, or if you prefer it can even be whipped together for a quick lunch or dinner.

  • 20 mins cooking
  • Serves 2
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Ingredients

Vegetable curry omelette rolls
  • 1 tablespoon vegetable oil
  • 1/4 cup massaman curry paste
  • 2 cup (500ml) coconut milk
  • 2 teaspoon sesame oil
  • 1 carrot, grated coarsely
  • 1 red capsicum, cut into matchsticks
  • 230 gram baby corn, halved lengthways
  • 3 eggs
  • 1 tablespoon water
  • 1/2 cup bean sprouts
  • 1/4 cup lightly packed fresh mint leaves
  • 1/4 cup lightly packed fresh thai basil leaves

Method

Vegetable curry omelette rolls
  • 1
    Heat half the vegetable oil in a medium saucepan over medium heat; cook paste 2 minutes or until fragrant. Stir in coconut milk and sesame oil; bring to a simmer. Add carrot, capsicum and corn; simmer, uncovered, minutes or until tender. Season to taste.
  • 2
    Meanwhile, heat 1 teaspoon of the remaining vegetable oil in a small 20cm (8-inch) (base measurement) non-stick frying pan over medium heat. Whisk eggs with the water. Pour half the egg mixture into pan, swirl to coat base; cook 1 minute or until golden underneath. Turn or flip omelette, cook for a further 30 seconds. Transfer omelette to a warmed plate; repeat with remaining vegetable oil and egg mixture.
  • 3
    Divide vegetable mixture, half the curry mixture and sprouts between omelettes; fold omelette over. Spoon over remaining curry mixture; sprinkle with herbs.

Notes

You can also cut the carrot into thin strips using an Asian julienne vegetable peeler, available from Asian food stores.

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