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Receta Potato and Egg Tomato Curry
by Hungry Jenny

Potato and Egg Tomato Curry

http://hungryjenny.blogspot.com/2010/10/7-days-of-total-yogurt.html

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 2 hard boiled eggs, quartered
  • 250g (4-6) new potatoes, sliced
  • 200g tinned chopped tomatoes
  • 6 cherry tomatoes, halved
  • 150g kidney beans
  • 200g cucumber, cubed
  • 2 tbsp red onion, chopped
  • 2 tbsp low fat natural yogurt
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp grated ginger

Direcciones

  1. Mix the cumin, coriander, paprika, masala and ginger in a small bowl. Set aside.
  2. Gently simmer the potatoes in salted water for about 15 minutes. Drain and keep warm.
  3. Fry the onion for a couple of minutes, followed by the kidney beans.
  4. Add the tomatoes, cucumber and spices. Simmer for another 5 minutes, stirring occasionally.
  5. Mix in the potatoes, stirring for another minute.
  6. Turn off the heat, stir in the yogurt, and add the eggs to warm through.