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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 packet Broccoli & Cauliflower Mix
- 2 eggs
- 90g (1/4 cup) fruit chutney
- 100g snow peas, trimmed
- 70g (1/4 cup) low-fat natural yoghurt
Direction
- 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.
