The BBC Good Food logo
Creamy egg curry

Creamy egg curry

By
A star rating of 4 out of 5.37 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions , thinly sliced
  • 2 heaped tbsp curry paste (we used Patak's Tikka Masala)
  • 400g can chopped tomato
  • 8 eggs
  • 140g frozen pea
  • 4 tbsp Greek yogurt
  • rice and mango chutney to serve

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

Recipe from Good Food magazine, January 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.37 ratings
Advertisement
Advertisement
Advertisement

Sponsored content