Potato & Egg Curry

1. 1

   Layer thinly sliced potatoes in a casserole dish and cover with water.

2. 2

   Microwave on high with lid on for 15 minutes. Drain.

3. 3

   Add sliced eggs to the casserole dish. Distribute through the layers by lifting the potatoes with a fork.

4. 4

   In a saucepan combine sour cream, cream of mushroom soup and curry powder. Feel free to add less or more curry powder depending on your taste.

5. 5

   Heat sauce on low while stirring regularly until the mixture combines and sauce has turned yellow.

6. 6

   Add sauce to casserole dish, again lifting the potatoes and eggs to let the sauce distribute throughout.

7. 7

   Return casserole dish to microwave for another 15 minutes.

8. 8

   Check to make sure potatoes are tender, then serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.