Creamy egg curry

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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.

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.

Per serving

336 kcalories, protein 20g, carbohydrate 11g, fat 24 g, saturated fat 5g, fibre 3g, salt 1.02 g

Latest comments and suggestions

• michelle

  11 January 2008

  michelle rated this recipe

  

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• michelle

  11 January 2008

  michelle commented on this recipe

  I blended the sauce before adding the eggs as I prefer a smooth sauce to a lumpy one and it turned out well, it was very tasty.

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• Marola

  04 February 2008

  Marola rated and commented on this recipe

  

  Very nice curry. You don't have to use a Greek yogurt, a normal plain one is fine.

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• analila

  22 March 2008

  analila rated and commented on this recipe

  

  Very tasty and easy to prepare. I replaced the yogurt by coconut cream and added tofu; my boyfriend loved it.

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• Elly

  09 June 2008

  Elly rated and commented on this recipe

  

  Delicious! The yogurt and eggs really make this feel like a treat.

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• steve

  05 August 2008

  steve commented on this recipe

  Delicious!

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• TheEdda

  02 January 2009

  TheEdda rated and commented on this recipe

  

  I want to like this, I really do. But there's something a little bit odd about having the eggs in there.

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• StevieR

  21 February 2009

  StevieR rated and commented on this recipe

  

  Simply fabulous

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• dave greaves

  18 May 2009

  dave greaves rated and commented on this recipe

  

  a great meal wich me and my children enjoyed and will have again

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• Cat

  06 June 2009

  Cat rated and commented on this recipe

  

  Yum. Straight into my 'favourite meals' file. Serve with naan bread to mop up the sauce.

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• quirkyjode

  08 August 2009

  quirkyjode rated and commented on this recipe

  

  Really enjoyed this. Cant wait to make it again! i did not have any curry paste so blended curry spices i had in the cuboard. Worked really well. i would recommend adding some fresh corriander at the end. Yum!

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• recipes

  22 October 2009

  recipes rated and commented on this recipe

  

  I really wanted to like this as the picture looked so good, I liked the egg whites with the curry but didn't like to yolk with the sauce at all. Did however really like the sauce which I also blended smoother, which is very quick & easy and will go well with chicken or fish.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

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

Per serving

336 kcalories, protein 20g, carbohydrate 11g, fat 24 g, saturated fat 5g, fibre 3g, salt 1.02 g

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