Potato, pea & egg curry rotis

Ingredients

• 1 tbsp oil
• 2 tbsp mild curry paste
• 400g can chopped tomatoes
• 2 potatoes cut into small chunks
• 200g peas
• 3 eggs hard-boiled
• pack rotis warmed through
• 150g tub natural yogurt to serve

Instructions

1. Heat the oil in a saucepan and briefly fry the curry paste. Tip in the tomatoes and half a can of water and bring to a simmer. Add the potatoes and cook for 20 mins, or until the potato is tender. Stir in the peas and cook for 3 mins.
2. Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.