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Egg And Vegetable Curry

fruit chutney and juicy cherry tomatoes add sweetness to this nutritious budget busting curry

The ingredient of Egg And Vegetable Curry

  • 2 teaspoons peanut oil
  • 1 brown onion finely chopped
  • 2 garlic cloves crushed
  • 1 1 2 tablespoons mild curry powder
  • 2 x 400g cans italian cherry tomatoes in tomato juice
  • 1 x 500g pkt broccoli cauliflower mix
  • 2 eggs
  • 90g 1 4 cup fruit chutney
  • 100g snow peas trimmed
  • 70g 1 4 cup low fat natural yoghurt
  • steamed white rice to serve

The Instruction of egg and vegetable curry

  • heat the oil in a saucepan over medium heat cook the onion stirring often for 3 minutes or until soft add the garlic and curry powder and cook for 30 seconds or until aromatic
  • add tomato and vegetables cover cook for 5 minutes or until the vegetables are soft and the sauce thickens
  • meanwhile bring the eggs to the boil in a small saucepan of water over high heat cook for 7 minutes drain refresh under cold running water peel each egg and cut into 6 wedges
  • stir the chutney and snow peas into the curry cook for 1 2 minutes or until the snow peas are bright green and tender crisp season with salt and pepper
  • divide the curry among serving bowls and top with the egg and yoghurt serve with rice

Nutritions of Egg And Vegetable Curry

calories: 388 375 calories
calories: 7 grams fat
calories: 1 5 grams saturated fat
calories: 65 grams carbohydrates
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calories: 15 grams protein
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