Par-boil the potatoes for 5-7 minutes until they just start to soften.
In a wok/ large saucepan, fry the onions and carrots until they
start to brown.
Add the garlic and ginger and fry for another minute.
Add the potatoes and all the spices. Gently mix so the potatoes get
covered in all the spices.
Add the tinned tomatoes, sugar, peas and corn.
Allow to simmer gently for 4-5 minutes. Season to taste.
Serve the warm curry with the poached eggs and a sprinkling of coriander/parsley.
Poached eggs in clingwrap:
Get a square piece
of clingwrap, grease it well with oil/cooking spray then lay it into a
little bowl and break the egg in.
Gather the edges of the clingwrap,
twirl it gently and knot it.
Just remember to poach the eggs
in gently simmering water, not rapidly boiling water.
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