Potato and egg curry
- Number of Servings: 4
Ingredients
4 medium potatos, par boiled for 6 minutes and diced1 onion, chopped1 tsp ground cumin1/4 tsp cayenne pepper1 tsp ground coriander1 heaped tbsp flour1 can chopped tomatoes1 cup low fat plain yogurt1 tbsp olive oilsalt and pepper to taste3 hard boiled eggs
Heat the oil and fry the onions and potatoes until beginning to turn golden brown. Remove from the pan. Add the spices and fry for 1 minute. Add the flour and cook 1 more minute. Add the yogurt a tablespoon at a time, stirring. When all the yogurt is added, slowly stir in the tomatoes. Don't rush or the sauce will split. When combined, return the potatoes and onions. Cover and simmer for 10 minutes, or until the potatoes are cooked through. Add salt and pepper to taste. Slice the eggs into quarters lengthwise. Put on the top of the curry and spoon over some sauce.
Serving Size: makes 4 servings
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 334.2
- Total Fat: 11.2 g
- Cholesterol: 146.3 mg
- Sodium: 164.5 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 3.4 g
- Protein: 12.1 g
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