Advertisement

Ingredients

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

Advertisement

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 5.41 ratings
Advertisement
Advertisement
Advertisement