Curried chickpeas
Serve this side as part of an Indian meal for a healthy bit of spice
Potato, pea & egg curry rotis
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oil
- 2 tbsp mild curry paste
- 400g can chopped tomatoes
- 2 potatoescut into small chunks
- 200g peas
- 3 eggshard-boiled
- pack rotiswarmed through
- 150g tub natural yogurtto serve
Nutrition: per serving
- kcal462low
- fat16g
- saturates5g
- carbs58g
- sugars12g
- fibre7g
- protein19g
- salt1.9g
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.
