Egg & potato curry

• Free range eggs (15 pack)6
• White potatoes500g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Chopped tomatoes (400g tin)1
• Basmati rice300g

Plus salt and pepper. About £2.69 for the amounts used.

Method

1. 1

   Boil 6 eggs for 9 minutes, then cool, peel and halve.

2. 2

   Fry 1 chopped onion in a little oil for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add 500g potatoes cut into small cubes, 1 tin chopped tomatoes and 300ml water. Cover and simmer for 15-20 minutes until tender.

4. 4

   Add the eggs and warm through for 3 minutes. Cook 300g rice following the pack and serve together.