Creamy egg curry

Creamy egg curry

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(20 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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quirkyjode's picture
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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
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Yum. Straight into my 'favourite meals' file. Serve with naan bread to mop up the sauce.

hotcook1's picture
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a great meal wich me and my children enjoyed and will have again

stevier's picture
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Simply fabulous

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

stephenway's picture

Delicious!

el02ei's picture
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Delicious! The yogurt and eggs really make this feel like a treat.

analila14's picture
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Very tasty and easy to prepare. I replaced the yogurt by coconut cream and added tofu; my boyfriend loved it.

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

mvsdavies's picture
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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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