EGG CURRY

This de­li­ciously fra­grant curry is quick and easy to make – ideal for a week­night sup­per.

DRUM - - Food -

SERVES 3-4 PREPA­RA­TION: 5 MIN COOK­ING: 12-15 MIN

30ml (2T) oil

1 onion, chopped

2 car­damom pods

1 can (400g) tomato and onion mix 5ml (1t) turmeric pow­der

15ml (1T) roasted masala

15ml (1T) ground cumin

2 gar­lic cloves, crushed

10cm fresh gin­ger, grated

1 sa­chet (60g) tomato paste

375ml (1½c) frozen peas

4 eggs, boiled salt

TO SERVE

large hand­ful of fresh co­rian­der, chopped

ro­tis OR bas­mati rice

1 Heat the oil in a pan or saucepan and fry the onion and car­damom pods un­til the onion is soft.

2 Add the tomato and onion mix, spices, gar­lic, gin­ger and tomato paste and heat for 5-7 min­utes or un­til soft and fra­grant.

3 Add the peas and eggs and cook for about 5 min­utes or un­til heated through.

4 To serve Sprin­kle the co­rian­der over and serve with ro­tis or ­bas­mati rice.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.