Creamy egg curry

t may seem like an unusual combination but this is delicious. Why not try it and see.

Ingredients

Instructions

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.

Nutrition