Potato, pea & egg curry rotis
Ingredients
- Step 1 1 tbsp oil
- Step 2 2 tbsp mild curry paste
- Step 3 400g can chopped tomatoes
- Step 4 2 potatoes , cut into small chunks
- Step 5 200g peas
- Step 6 3 eggs , hard-boiled
- Step 7 pack rotis , warmed through
- Step 8 150g tub natural yogurt , to serve
Calories: 462
Carbohydrate: 58 g
Protein: 19 g
Fat: 16 g
Cook time: 30 minutes
Prep time: 5 minutes
Total time: 35 minutes
Servings: 4
TAGS
Dinner
Main course
1 of 5-a-day
Budget
Curry
Family
Family friendly
Fibre
Low calorie
Lulu Grime
Potato
Vegetarian
Directions
- Step 1 Heat the oil in a saucepan and briefly fry the curry paste. Tip in the tomatoes and half a can of water and bring to a simmer. Add the potatoes and cook for 20 mins, or until the potato is tender. Stir in the peas and cook for 3 mins.
- Step 2 Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.