Creamy egg curry

Creamy egg curry

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(26 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
It may seem like an unusual combination but this is delicious. Why not try it and see.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat24g
  • saturates5g
  • carbs11g
  • sugars7g
  • fibre3g
  • protein20g
  • salt1.02g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 heaped tbsp curry paste (we used Patak's Tikka Masala)
  • 400g can chopped tomato
  • 8 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g frozen pea
  • 4 tbsp Greek yogurt
  • rice and mango chutney to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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.

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Comments, questions and tips

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Kebab44
24th Oct, 2015
5.05
This curry is so easy to do and it is absolutely lovely. I added some spinach this time for a change.
kashoop
31st Jul, 2014
Lovely simple dish. I used Madras curry paste so made it quite spicy but then poured some extra Greek yoghurt on top of served curry as well as a 'sprinkle' of corriander and it was delicious!
lizleicester
27th May, 2014
3.8
Incredibly easy to make and speedy too. I used 2 tbs of mild curry powder and those that wanted more spice added killer pickles to their plates!
Sarah q Smith
28th Mar, 2014
This sounds pretty weird but honestly it is really yummy. Really easy for a quick supper and a great alternative to take away.
Mechef145
12th Feb, 2014
Yummyyy! I substituted some ingredients with my home made  curry paste, yogurt and fresh peas. Also cooked it in my non-toxic natural clay pot that I got from miriamsearthencookware.com (online) and the flavors were fantastic. While cooking in clay pot just need to use half the amount of oil and it also holds all the nutrients in the food.  Most times i cook without any oil and it turns out just as good.
soma1988
30th May, 2013
4.05
Being a Indian, I am use to having egg curries and they are my all time favorites. Whenever time is short, egg curries always comes handy. Try frying the boiled eggs before putting them in the curry sauce. Fry them in little bit of oil with a pinch or turmeric powder and salt..
jemfey
11th Dec, 2012
4.05
Me and my boyfriend love this recipe as it is really simple and very tasty. Don't usually bother with the peas (or mango chutney) as I'm not a big fan but can substitute other fresh green vegetables.
amanda.whitfield
20th May, 2012
4.05
Really tasty, low on calories and especially nice with the mango chutney. I halved the number of eggs and used korma paste instead of tikka, but the whole meal was really nice for something so low on calories.
azizam56
7th Mar, 2012
This is such a great dish to make when you dont have a lot of time. I use low fat creme fraiche instead of the yoghurt. Just as good.
stormyraincloud
2nd Oct, 2011
5.05
I was searching for something to do with a glut of eggs we had and came across this. I was a bit dubious, but gave it a go, and it is delicious! Clean plates all round, even the fussy 4 year old. Will definitely make again.

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