Creamy egg curry

10-30 minutes 30-60 minutes 4 servings 400 kcal or less chopped tomato chopped tomatoes curry easy egg eggs frozen pea frozen peas greek yogurt mains mango chutney quick rice supper tikka masala

N/A

Source

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

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.