- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Fruit chutney and juicy cherry tomatoes add sweetness to this nutritious budget-busting curry.
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 1Heat 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 2Add tomato and vegetables. Cover. Cook for 5 minutes or until the vegetables are soft and the sauce thickens.
- Step 3Meanwhile, 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 4Stir 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 5Divide the curry among serving bowls and top with the egg and yoghurt. Serve with rice.
Nutrition
1625 kj
Energy
7g
Fat Total
1.5g
Saturated Fat
12g
Fibre
15g
Protein
65g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
