Created to use up jars and veg that I had in the fridge. Using a shop bought curry paste is a great midweek short cut. In theory, you could make this with any leftover vegetables – get creative.
4 eggs
300 g baby potatoes
300 g pumpkin or butternut squash, cut into 2cm cubes
1/2 tsp curry powder
2 tbsp ghee or vegetable oil
1 red onion, diced
3 cloves garlic, finely chopped
4 cm ginger, finely chopped
2 tbsp curry paste (I used pataks)
400 g tin plum or chopped tomatoes
100 g plain yoghurt
100 g frozen peas
coriander to garnish
Preheat the oven to 200c Fan
Boil the eggs for 10 minutes, run under cold water and set aside until cool enough to peel. Cut in half.
Drizzle pumpkin or squash with vegetable oil and roast, sprinkle with curry powder and salt and roast for 20-30 minutes.
Heat a pan with ghee or vegetable oil, sauté the onions for 5 minutes, add ginger and garlic and continue to gently cook for 5 minutes. Stir in curry paste and tomatoes. If using plum tomatoes, squeeze them through your hands to break them up (see video). Stir in the yoghurt and leave to simmer for 5 minutes.
Tip in the potatoes, pumpkin and peas. After 5 minutes nestle the egg halves in the sauce Serve with a sprinkle of coriander.
Potato, Pumpkin & Egg Curry
Ingredients
- 4 eggs
- 300 g pumpkin or butternut squash cut into 2cm cubes
- ½ tsp curry powder
- 300 g baby potatoes
- 2 tbsp ghee or vegetable oil
- 1 red onion diced
- 3 cloves garlic finely chopped
- 4 cm ginger finely chopped
- 2 tbsp curry paste (I used Pataks)
- 400 g tin plum or chopped tomatoes
- 100 g plain yoghurt
- 100 g frozen peas
- coriander to garnish
Instructions
- Preheat the oven to 200c Fan
- Boil the eggs for 10 minutes, run under cold water and set aside until cool enough to peel. Cut in half.
- Drizzle pumpkin or squash with vegetable oil and roast, sprinkle with curry powder and salt and roast for 20-30 minutes.
- Heat a pan with ghee or vegetable oil, sauté the onions for 5 minutes, add ginger and garlic and continue to gently cook for 5 minutes. Stir in curry paste and tomatoes. If using plum tomatoes, squeeze them through your hands to break them up (see video). Stir in the yoghurt and leave to simmer for 5 minutes.
- Tip in the potatoes, pumpkin and peas. After 5 minutes nestle the egg halves in the sauce Serve with a sprinkle of coriander.
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