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. You could make this with any leftover vegetables
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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.
Tried this recipe?Let us know how it was!