Creamy egg curry

Creamy egg curry

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(33 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 onions, 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 eggs
    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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marola
4th Feb, 2008
4.05
Very nice curry. You don't have to use a Greek yogurt, a normal plain one is fine.
mvsdavies
11th Jan, 2008
4.05
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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