Cook this low-calorie potato curry for a budget-friendly midweek family meal. Serve warm bowlfuls with rotis and yogurt on the side
Prep:5 mins
Serves 4
1 tbsp oil2 tbsp mild curry paste400g can chopped tomatoes2 potatoes, cut into small chunks200g peas3 eggs, hard-boiledpack rotis, warmed through150g tub natural yogurt, to serve
STEP 1Heat 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 2Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.
