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Creamy egg curry

It may seem like an unusual combination but this is delicious. Why not try it and see.

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 336
  • Carbohydrates 11
  • Saturated Fat 5
  • Sugar 7
  • Protein 20
  • Fat 24
  • Fibre 3
  • Salt 1.02

Nutrition per serving

  • Calories 336
  • Carbohydrates 11
  • Saturated Fat 5
  • Sugar 7
  • Protein 20
  • Fat 24
  • Fibre 3
  • Salt 1.02

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions, thinly sliced
  • 2 heaped tbsp curry paste (we used Patak's Tikka Masala)
  • 400g can chopped tomatoes
  • 8 eggs
  • 140g frozen peas
  • 4 tbsp Greek yogurt
  • rice and mango chutney to serve

Tip

Make it low-fat
For a creamy, but lower-fat version of the curry, use fatfree Greek or natural yogurt instead of ordinary Greek yogurt, which is made with cream. Low-fat yogurt will split if boiled, so stir it through at the end.

Method

  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.

  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.

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