Creamy egg curry

Creamy egg curry

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(21 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
336
protein
20g
carbs
11g
fat
24g
saturates
5g
fibre
3g
sugar
7g
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

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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.

Recipe from Good Food magazine, January 2007

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Comments

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kashoop's picture

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's picture
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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's picture

This sounds pretty weird but honestly it is really yummy. Really easy for a quick supper and a great alternative to take away.

Mechef145's picture

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's picture
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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's picture
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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_parker7's picture
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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's picture

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's picture
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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.

stormyraincloud's picture
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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.

bexger's picture
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Absolutely delicious! And very quick and easy to make, perfect for a quick after-work dinner.

jamie1234's picture

lovely will have this over and over again!!

rmitter3's picture
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easy, amazing, tastes just like India! I just used curry powder 1 1/2 tbsp.

andy_writer's picture
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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 !

skulldilocks's picture

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 :)

sbradley's picture

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.

littleweasel's picture
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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.

samanthadsouza's picture

its very delicious to hav...

andrebo55's picture
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Lovely...easy and SOO tasty..will certainly do again..& again!

dylanski's picture
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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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