Adapted from http://www.taste.com.au/recipes/23494/egg+and+vegetable+curry?ref=collec…
Ingredients
2 tsp peanut oil
1 bunch shallots, finely chopped
2 garlic cloves, crushed
1 1/2 tbs mild curry powder
800g Italian cherry tomatoes
250g Broccoli
250g Cauliflower
2 eggs
90g (1/4 cup) fruit chutney (?Fountain Sweet Fruit Chutney)
100g snow peas, trimmed
70g (1/4 cup) low-fat natural yoghurt (Jalna)
Method
Step 1
Heat the oil in a saucepan over medium heat. Cook the shallots, garlic and curry powder, and cook for 30 seconds or until aromatic.
Step 2
Add tomato and vegetables. Cover. Cook for 5 minutes or until the vegetables are soft and the sauce thickens.
Step 3
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.
Step 4
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.
Step 5
Divide the curry among serving bowls and top with the egg and yoghurt. Serve with rice.