Creamy egg curry

Creamy egg curry

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(25 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

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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Comments (31)

dylanski's picture
3

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.

quirkyjode's picture
5

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!

cat123's picture
5

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

hotcook1's picture
5

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

stevier's picture
5

Simply fabulous

theedda's picture
3

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

el02ei's picture
5

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

analila14's picture
4

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

marola's picture
4

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

mvsdavies's picture
4

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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