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