Pea, potato and egg curry in bowls with flatbreads

Potato, pea & egg curry rotis

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal462
fat16g
saturates5g
carbs58g
sugars12g
fibre7g
protein19g
salt1.9g
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Ingredients

Method

  • 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.7 ratings
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