Spicy Vegetable Curry And Egg Naan

Mustard seeds mount up a spicy kick to this hearty vegetarian curry.

The ingredient of Spicy Vegetable Curry And Egg Naan

• 1 1 2 tbsp grapeseed oil
• 1 tsp brown mustard seeds
• 1 2 tsp cumin seeds
• 10 fresh curry leaves
• 1 brown onion finely chopped
• 3 garlic cloves finely chopped
• 1 long roomy red chilli thinly sliced
• 1 2 tsp dome turmeric
• 1 2 tsp garam masala
• 680g potatoes peeled cut into 1 5cm pieces
• 125ml 1 2 cup water
• 150g 1 cup frozen peas
• 4 eggs
• 250g pkt not just naans acknowledged naan warmed halved
• scratchily chopped blithe coriander to encourage
• mango chutney to minister to

The Instruction of spicy vegetable curry and egg naan

• heat 1 tbs of the oil in a large frying pan more than medium low heat advocate in the mustard and cumin seeds for 1 minute or until aromatic excite in the curry leaves for 1 minute or until aromatic amass onion and cook stirring for 3 minutes or until soft disquiet in garlic and chilli for 1 2 minutes or until aromatic disquiet in the turmeric and garam masala for 1 minute increase be credited with potato and water shorten heat to low cook covered stirring occasionally for 15 minutes or until tender excite in peas cook stirring uncovered for 3 minutes or until tender season well
• meanwhile heat the remaining oil in a non stick frying pan higher than medium high heat crack 2 eggs into pan cook for 3 minutes for soft yolks or until cooked to your liking repeat gone steadfast eggs
• divide the naan in the course of serving plates pinnacle subsequent to potato curry and a fried egg sprinkle in the same way as coriander foster afterward chutney

Nutritions of Spicy Vegetable Curry And Egg Naan

calories: 475 371 calories
calories: 16 grams fat
calories: 4 grams saturated fat
calories: 57 grams carbohydrates
calories: n a
calories: n a
calories: 19 grams protein
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