Potato and Egg Tomato Curry Recipe

Potato and Egg Tomato Curry

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For 2:
  • 2 hard boiled eggs, quartered
  • 250g (4-6) new potatoes, sliced
  • 200g tinned chopped tomatoes
  • 6 cherry tomatoes, halved
  • 150g kidney beans
  • 200g cucumber, cubed
  • 2 tbsp red onion, chopped
  • 2 tbsp low fat natural yogurt
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp grated ginger

How to make Potato and Egg Tomato Curry

  1. Mix the cumin, coriander, paprika, masala and ginger in a small bowl. Set aside.
  2. Gently simmer the potatoes in salted water for about 15 minutes. Drain and keep warm.
  3. Fry the onion for a couple of minutes, followed by the kidney beans.
  4. Add the tomatoes, cucumber and spices. Simmer for another 5 minutes, stirring occasionally.
  5. Mix in the potatoes and yogurt, stirring for another minute, then add the eggs to warm through.
Question from the Chef

“What's your favourite veggies to add to a curry?”

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