Potato, pea & egg curry rotis
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Potato, pea & egg curry rotis

By Lulu Grimes

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
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 462
  • fat 16g
  • saturates 5g
  • carbs 58g
  • sugars 12g
  • fibre 7g
  • protein 19g
  • salt 1.9g

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

  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.

  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.

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