Potato, pea & egg curry rotis

1 of 5-a-day curry family family friendly fibre low calorie potato vegetarian

N/A

Source

Ingredients

1 tbsp oil

2 tbsp mild curry paste

400g can chopped tomatoes

2 potatoes , cut into small chunks

200g peas

3 eggs , hard-boiled

pack rotis , warmed through

150g tub natural yogurt , to serve

Method

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.

Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.