Potato, pea & egg curry rotis

Potato, pea & egg curry rotis. Chopped, Cut into small chunks, Raw peas.

Lulu Grimes

5 + 25 min · 4

Ingredients

• 400 g Chopped
• 400 g Cut into small chunks
• 200 g Raw peas
• 170 g 3 eggs. Hard-boiled
• 10 g Olive oil
• 20 g Curry sauce
• 150 g Plain low-fat yogurt
• 160 g 4 small rotis, about 40 g each

Preparation

1. Meanwhile, boil the eggs in a separate pan for 9–10 minutes, cool briefly and peel. 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 minutes, or until the potato is tender. Stir in the peas and cook for 3 minutes.
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.