2 tbsp sunflower oil
2 onions, thinly sliced
2 heaped tbsp curry paste
400g can chopped tomatoes
140g/5oz frozen peas
4 tbsp Greek yogurt
rice and mango chutney, to serve
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.
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.
336 kcalories, protein 20g, carbohydrate 11g, fat 24g, saturated fat 5g, fibre 3g, sugar 7g, salt 1.02g