Pea, potato and egg curry in bowls with flatbreads

Potato, pea & egg curry rotis

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(7 ratings)

Prep: 5 mins Cook: 25 mins


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



    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


  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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peachy1984's picture
7th Jun, 2020
I’m sorry but this one just didn’t float our boat. It was edible but very uninspiring and bland. Not to be repeated sadly
Michaela Hernychova
2nd Jan, 2020
Great quick recipe for a weeknight dinner. Tastes fab and doesn't require fancy ingredients. We make it at least twice a month.
30th Nov, 2019
Tasty but hardly a recipe if you're buying ready made curry paste and rotis! Adapted to my own ingredients.
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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