Creamy egg curry

Creamy egg curry

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

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.
Try

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, sugar 7g, salt 1.02 g

Recipe from Good Food magazine, January 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo michelle

    11 January 2008

    michelle rated this recipe

    4 stars

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  • Binder photo 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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  • Binder photo Marola

    04 February 2008

    Marola rated and commented on this recipe

    4 stars

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

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  • Binder photo analila

    22 March 2008

    analila rated and commented on this recipe

    4 stars

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

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  • Binder photo Elly

    09 June 2008

    Elly rated and commented on this recipe

    5 stars

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

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  • Binder photo steve

    05 August 2008

    steve commented on this recipe

    Delicious!

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  • Binder photo TheEdda

    02 January 2009

    TheEdda rated and commented on this recipe

    3 stars

    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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  • Binder photo StevieR

    21 February 2009

    StevieR rated and commented on this recipe

    5 stars

    Simply fabulous

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  • Binder photo dave greaves

    18 May 2009

    dave greaves rated and commented on this recipe

    5 stars

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

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  • Binder photo Cat

    06 June 2009

    Cat rated and commented on this recipe

    5 stars

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

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  • Binder photo quirkyjode

    08 August 2009

    quirkyjode rated and commented on this recipe

    5 stars

    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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  • Binder photo recipes

    22 October 2009

    recipes rated and commented on this recipe

    3 stars

    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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  • Binder photo HughesnHutch

    06 March 2010

    HughesnHutch rated this recipe

    4 stars

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  • Binder photo HughesnHutch

    01 April 2010

    HughesnHutch commented on this recipe

    Lovely...easy and SOO tasty..will certainly do again..& again!

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  • Binder photo samantha.jessie

    02 April 2010

    samantha.jessie commented on this recipe

    its very delicious to hav...

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  • Binder photo LittleWeasel

    26 June 2010

    LittleWeasel rated and commented on this recipe

    5 stars

    This was very nice, quick and easy and is a good meal if you are short of ingredients for an evening meal. Goes well with chapatis.

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  • Binder photo sue b

    05 September 2010

    sue b commented on this recipe

    I've made this lots of times. ( Got the recipe from a book given away with a Good Food magazine a couple of years ago and only just seen it on the web-site). It is very easy to make and is delicious. I often don't have Greek yogurt so just use plain and it is a nice meal but the Greek yogurt does make it special.

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  • Binder photo Skulldilocks

    05 January 2011

    Skulldilocks commented on this recipe

    Other than my awful egg cooking skills, this was a great dish. I didnt boil the eggs for long enough so it was a runny boiled egg, but the egg actually went really well with the curry. Used extra curry paste (madras) because we love spice :) Also used shopped up green beans instead of peas, just out of preference :)

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  • Binder photo andy_writer

    10 February 2011

    andy_writer rated and commented on this recipe

    4 stars

    Egg curries are really simple and delicious. Prefer not to use bought in jarred curry pastes, so made one up with fresh and grounded spices (pounded garlic and ginger + green chilies, ground cumin, fenugreek, turmeric, coriander and green cardamom pods), and after frying 1 min or 1 min 1/2, the whole thing bound together with a little water, tomato purée and to give a little body, ground toasted almonds. Otherwise, great !

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  • Binder photo chi3

    04 April 2011

    chi3 rated and commented on this recipe

    5 stars

    easy, amazing, tastes just like India! I just used curry powder 1 1/2 tbsp.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian

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
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Per serving

336 kcalories, protein 20g, carbohydrate 11g, fat 24 g, saturated fat 5g, fibre 3g, sugar 7g, salt 1.02 g

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