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  1. Home
  2. curry recipe

Creamy Egg Curry

Vegetarian supper ready in just 30 minutes! - by Barbara Northwood
  • 10 Apr 2019
Creamy Egg Curry
Prep: 10 Minutes - Cook: 20 Minutes - Easy - Serves 4 - Vegetarian
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For a creamy, but lower-fat version of the curry, use fat free 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.

Ingredients

2 tbsp sunflower oil

2 onions, thinly sliced

2 heaped tbsp curry paste

400g can chopped tomatoes

8 eggs

140g/5oz frozen peas

4 tbsp Greek yogurt

rice and mango chutney, to serve

Method

  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.

  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.

PER SERVING 

336 kcalories, protein 20g, carbohydrate 11g, fat 24g, saturated fat 5g, fibre 3g, sugar 7g, salt 1.02g

  • quick vegetarian dinner recipe
  • vegetarian weeknight dinners
  • eggs
  • easy vegetarian meals
  • curry recipe
  • easy vegetarian recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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