Egg and potato curry
A thrifty home-style curry with boiled eggs and soft potatoes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs8 eggs
- White potatoes500 g
- Chopped tomatoes (tin)1 tin
- Brown onions200 g
- Garlic5 cloves
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Boil the eggs for 9 minutes, cool in cold water and peel. Put the rice on to cook following the pack instructions.8 eggs300 g basmati rice
- Chop the onion and garlic. Heat a tablespoon of oil in a large pan over a medium heat and fry them for 5 minutes, then stir in 2 teaspoons of curry powder.200 g brown onions5 cloves garlic
- Peel the potatoes and cut into 2 cm cubes. Add with the chopped tomatoes and 300 ml of water. Simmer for 20 minutes until the potatoes are soft. Season with salt.500 g white potatoes1 tin chopped tomatoes
- Halve the eggs, sit them in the curry for 2 minutes to warm through, and serve with the rice.
Score the peeled eggs and fry them in a little oil with a pinch of turmeric or curry powder before adding.
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