Creamy egg curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower oil
- 2 onionsthinly sliced
- 2 heaped tbsp curry paste(we used Patak's Tikka Masala)
- 400g can chopped tomato
- 8 eggs
- 140g frozen pea
- 4 tbsp Greek yogurt
- riceand mango chutney to serve
Nutrition: per serving
- kcal336
- fat24g
- saturates5g
- carbs11g
- sugars7g
- fibre3g
- protein20g
- salt1.02glow
Method
step 1
Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
step 2
Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
