It was a very tasty dish, and the egg made a nice change to meat or fish.
Creamy Egg Curry (adapted from Good Food Magazine January 2007)
(Serves 4)
2 tbsp sunflower oil
2 onions, thinly sliced
2 heaped tbsp curry paste (I used Tikka Masala paste)
400g can chopped tomatoes
8 eggs
140g frozen peas
2 onions, thinly sliced
2 heaped tbsp curry paste (I used Tikka Masala paste)
400g can chopped tomatoes
8 eggs
140g frozen peas
200g spinach
4 tbsp Greek yogurt
rice and mango chutney to serve
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, spinach 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.
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