Creamy egg curry
By Good Food
It may seem like an unusual combination but this is delicious. Why not try it and see.
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 336
-
fat 24g
-
saturates 5g
-
carbs 11g
-
sugars 7g
-
fibre 3g
-
protein 20g
-
salt 1.02g
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-fatFor 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
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.
