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Ingredients

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

Method

Step 1 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.
Step 2 Add tomato and vegetables. Cover. Cook for 5 minutes or until the vegetables are soft and the sauce thickens.
Step 3 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.
Step 4 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.
Step 5 Divide the curry among serving bowls and top with the egg and yoghurt. Serve with rice.

Egg and vegetable curry

How to make Egg and vegetable curry

Ingredients

Method