Ingredients

2 tablespoons oil
1 large onion - finely chopped
4 cloves of garlic and equivalent amount of ginger - peeled and crushed
1 teaspoon Sorpotel Curry Paste
500g lamb/beef mince or vegetarian alternative (soya mince or cooked lentils)
1 can of chopped tomatoes
1 tbs tomato puree
200g potatoes peeled and diced into 1cm cubes
1 teaspoon salt
Frozen mixed vegetables
Eggs

Method

Boil some water (the kettle will do), and add to a small pan with eggs. Cook them for 8 minutes and then chill in some very cold water. Heat oil in a saucepan. Add onions and fry on a low heat for 5 to 10 minutes. Add garlic and ginger and fry for a further 2 minutes. Add the mince and brown. You can use a potato masher to break up the mince while cooking.

Stir in the Sorpotel Curry Paste and cook for another minute. Add chopped tomatoes, and salt and bring to the boil and simmer. Add the potatoes. Make sure to dice these fairly small so that they cook at the same time as the mince. Add a little water or stock if mixture looks too dry, then cook for 10 minutes. Peel the cooled, boiled eggs while you wait. Add the frozen vegetables and cook for another 5 minutes or until the potatoes are soft. Finally, add the eggs stirring well to coat them in the sauce. You can omit the eggs but it is our favourite part of the curry!

Top with some freshly chopped coriander and serve with steamed rice, pilau rice or naan.