2 heaped tbsp curry paste (we used Patak's Tikka Masala)
400g can chopped tomatoes
140g frozen peas
4 tbsp Greek yogurt
rice and mango chutney to serve
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.
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.
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.