Name: Creamy egg curry
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

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Creamy egg curry

Creamy egg curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.43 ratingsRate

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

Vegetarian

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One-pan spicy rice

A star rating of 4.7 out of 5.137 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal336
fat24g
saturates5g
carbs11g
sugars7g
fibre3g
protein20g
salt1.02g

low

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.

Recipe from Good Food magazine, January 2007

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A star rating of 4 out of 5.43 ratings

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