Pea, potato and egg curry in bowls with flatbreads

Potato, pea & egg curry rotis

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(1 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4

Cook this low-calorie potato curry for a budget-friendly midweek family meal. Serve warm bowlfuls with rotis and yogurt on the side

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal462
  • fat16g
  • saturates5g
  • carbs58g
  • sugars12g
  • fibre7g
  • protein19g
  • salt1.9g
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Ingredients

  • 1 tbsp oil
  • 2 tbsp mild curry paste
  • 400g can chopped tomatoes
  • 2 potatoes, cut into small chunks
  • 200g peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 3 eggs, hard-boiled
  • pack rotis, warmed through
  • 150g tub natural yogurt, to serve

Method

  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.

  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.

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Comments, questions and tips

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tundru
1st May, 2019
Please include recipe for curry paste. Don't assume we want to buy it from the store. This is a really good recipe however.
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