Creamy Egg Curry
This hearty Egg Curry recipe is a comforting and flavorful dish that is perfect for a delicious weeknight meal. The tender onions and fragrant curry paste create a rich and aromatic base for the dish, while the chopped tomatoes add a vibrant burst of flavor. Topped with perfectly boiled eggs and simmered in a creamy mixture of peas and Greek yogurt, this dish is sure to be a hit with your loved ones. Serve it with fluffy rice and a dollop of tangy mango chutney for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 2 onions , thinly sliced
- 2 heaped tbsp curry paste (we used Patak's Tikka Masala)
- 400g can chopped tomatoes
- 8 eggs
- 140g frozen peas
- 4 tbsp Greek yogurt
- rice and mango chutney to serve
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 336 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.02 milligram of sodium
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