Fruit chutney and juicy cherry tomatoes add sweetness to this nutritious budget-busting 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set