Cauliflower & Chickpea Curry with Sesame Fried Eggs

Reheat the leftover Cauliflower, Chickpea & Peanut Curry in a saucepan over a medium heat, stirring occasionally until piping hot.

Finely slice the spring onions and set aside for garnish. Heat the oil in a small frying pan over a medium-high heat and carefully crack in the eggs.

Sprinkle the sesame seeds over the eggs and baste the eggs with the hot oil until cooked to your liking and crispy around the edges.

To serve, divide the curry between bowls. Top with the crispy eggs and spring onions. Serve with naan, if you like.