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+ servings

Healthy Egg Curry with Potatoes and Peas

5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 3 Medium Sized Potatoes Skin on or off cut into quarters
  • 7 Small Eggs
  • 1/2 Cup Petis Pois Peas
  • 300 ml Passata or Crushed Tomatoes
  • 4 Garlic Cloves Crushed
  • 1 Green Chilli crushed
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Salt Adjust to your taste
  • Pinch of Garam Masala Powder Optional

Instructions
 

  • Bring a large pot of water to the boil and slowly add the potatoes, eggs and peas. Boil for 15 minutes and drain in a colander under running cold water. Peel the eggs and chop in half.
  • Whilst the above is boiling in a separate medium sized pot add the passata/tomatoes, garlic and green chilli. Allow to simmer for at least 6 - 7 minutes over a medium/low heat otherwise the tomatoes will be tangy and won't have cooked through enough.
  • Add the cumin, coriander, chilli, turmeric and salt and turn the heat down. Allow to simmer for a further 6 minutes.
  • Add the potatoes, eggs and peas and garam masala.
  • Add half a cup of water, turn the heat right down.
  • Cover the pot and simmer for 10 minutes. Check every now and again to make sure the water isn't burning off too quickly. Add more if needed.
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