1. Heat oil in large skillet over medium-low heat. Cook onion, garlic and ginger 2 to 3 minutes or until onion and garlic are soft. Add curry powder. Cook and stir 30 to 40 seconds until powder starts to brown. Do not burn. Add flour and chutney; stir to blend. Add vegetable stock, salt and pepper; cook, stirring, until sauce is thickened.
2. Add potatoes, peas and eggs. Heat until peas are cooked and potatoes and eggs are heated through. Serve with cooked rice and additional mango chutney, if desired.
Curry Favor with Guests
Traditionally, curries are served with bowls or platters of assorted condiments, such as chopped tomatoes, chopped peanuts, sliced bananas, raisins, and shredded coconut. For a spectacular spread, set out many small dishes of toppings and invite guests to create their own customized curried eggs.
Click here for printable version