The BBC Good Food logo
Pea, potato and egg curry in bowls with flatbreads

Potato, pea & egg curry rotis

By
Rating: 4 out of 5.9 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, March 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content