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.

Recipe from Good Food magazine, March 2019

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A star rating of 3.8 out of 5.9 ratings