CREAMY EGG CURRY

Creamy egg curry image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium