Creamy egg curry

Creamy egg curry

  • Rating: 4 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal336
fat24g
saturates5g
carbs11g
sugars7g
fibre3g
protein20g
low insalt1.02g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
MAKE IT LOW-FAT

For 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.

Goes well with

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    Rating: 4 out of 5.36 ratings
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