Potato, Pumpkin & Egg Curry
Created to use up jars and veg that I had in the fridge. Using a shop bought curry paste is a great midweek short cut. You could make this with any leftover vegetables
- Servings: 4
Source: The Secret Supper Society
Ingredients
- eggs
- pumpkin or butternut squash
- curry powder
- baby potatoes
- ghee or vegetable oil
- red onion
- garlic
- cm ginger
- curry paste
- tin plum or chopped tomatoes
- plain yoghurt
- frozen peas
- coriander to garnish