Thursday, 20 May 2010

Creamy Egg Curry

This is another meal from before I went on holiday, I had lots of eggs left to use up before I went away and was scratching my head trying to come up with savoury dishes, that weren't omelettes to use them up. One of the recipes I came across was this egg curry recipe. You can vary how spicy the dish is by the type of curry paste you use and really add in any veg you like. I stuck with the recipe and used frozen peas and then added some spinach.

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
200g spinach
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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