Creamy egg curry
It may seem like an unusual combination but this is delicious. Why not try it and see.
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- 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.
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
Recipe from Good Food magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/3214/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
Ingredients
Per serving
336 kcalories, protein 20g, carbohydrate 11g, fat 24 g, saturated fat 5g, fibre 3g, salt 1.02 g


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11 January 2008
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