1.Boil, steam or microwave potato until just tender; drain.
2.Meanwhile, heat oil in a large saucepan over medium heat; cook garlic and ginger, stirring, about 2 minutes. Add paste; cook, stirring, until fragrant.
3.Add cream, bring to the boil; reduce heat. Add potato; simmer, uncovered, about 5 minutes. Add peas and yoghurt; stir over low heat for 5 minutes or until peas are heated through. Stir in juice.
4.Cook pappadams, in microwave oven, following packet instructions.
5.Top curry with egg; serve with pappadams.
Serve with steamed rice. Swap the pappadums for warmed naan bread if you prefer.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.