- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 onions, thinly sliced
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
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 is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
Make it low-fatFor a creamy, but lower-fat version of the curry, use fatfree Greek or natural yogurt instead of ordinary Greek yogurt, which is made with cream. Low-fat yogurt will split if boiled, so stir it through at the end.