The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Curried egg & roastie hash
Curry, roasties and gold, gooey eggs: three national obsessions, one very cosy bowl! This fragrant hash folds roasted spuds, onion and red pepper into a mildly spiced curry sauce, wilts in some spinach and fresh coriander, then crowns the lot with jammy egg halves and drizzle of cooling yogurt. And yep, it’s as good as it sounds.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tsp nigella seeds (Nigella Seeds)
- 1 tsp cumin seeds
- 400g potatoes
- 2 onion
- 1 pepper
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 200g passata (tomatoes, salt, citric acid)
- 4 eggs (Eggs) (free range medium egg)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach
Nutritional Information
Calories: 486
Protein: 26g
Carbs: 66g
Fat: 13g
Ingredients
- 800g potatoes
- 3 onion
- 2 pepper
- 2 tsp nigella seeds (Nigella Seeds)
- 2 tsp cumin seeds
- 8 x eggs (Eggs) (free range medium egg)
- 6 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 400g passata (tomatoes, salt, citric acid)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g baby spinach
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 474
Protein: 26g
Carbs: 63g
Fat: 12g
Curried egg & roastie hash
Curry, roasties and gold, gooey eggs: three national obsessions, one very cosy bowl! This fragrant hash folds roasted spuds, onion and red pepper into a mildly spiced curry sauce, wilts in some spinach and fresh coriander, then crowns the lot with jammy egg halves and drizzle of cooling yogurt. And yep, it’s as good as it sounds.
Cook time:
40 mins
Cuisine:
British
Food group:
Dairy
Allergens: Milk, Eggs, Celery
Cooking Instructions
Peel, chop & dice
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the potatoes into 1cm cubes, then peel the onions and cut each into 8 wedges. Deseed the peppers and dice into 2cm squares.
Get the veg in the oven
- Put the potatoes, onions and peppers on a baking tray lined with baking paper. Scatter over the nigella and cumin seeds, spritz with cooking spray and lightly season. Roast for 25-30 mins.
Boil those eggs
- When the potatoes have been in for 20 mins, gently lower the eggs into a small saucepan of boiling water. Simmer for 7 mins, then remove, run under cold water and peel.
Spice things up!
- At the same time, spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Sprinkle in the garam masala and cook for 30 seconds, then add the passata and ginger & garlic paste. Crumble in half the stock cube and pour in 200ml water (use all the stock and 300ml water for 4 portions).
- Stir in the spinach and simmer for 5-6 mins, until the spinach is wilted and the sauce has thickened slightly.
Bring it all together
- Halve the eggs, and finely chop the coriander.
- Stir the roasted veg and coriander through the sauce, then top with the egg halves and drizzle over the yogurt.