Potato and Egg Tomato Curry

Ingredients
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
Instructions
  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.