Egg & Tomato Curry with Rice

Ingredients

• 3 eggs, hard-boiled and peeled
• 2 large tomatoes, chopped
• half an onion, chopped
• 1 garlic clove
• 2 tsp curry powder
• 1 tsp rapeseed oil
• 150g cooked rice
• a handful of frozen peas

Method

1. 1Boil the eggs for 8 minutes, cool and peel.
2. 2Fry the onion in the oil for 4 minutes, add the garlic and curry powder.
3. 3Add the tomatoes, peas and 100ml water and simmer for 8 minutes.
4. 4Add the eggs and warm through. Serve with the rice.

Around £1.35 per serving at supermarket own-brand prices (estimate).