This totally delicious egg curry is based on a BBC recipe. It is quick to make (about 20 minutes) and great with some rice and mango chutney. An excellent, effortless recipe to have up your sleeve!
Effortless Egg Curry (serves 4)
2 white or red onions, thinly sliced
2 heaped tbsp curry paste (I used Patak’s Korma Paste but apparently Tikka Masala also works)
400g can chopped tomatoes
140g frozen peas
2 tbsp natural or Greek yoghurt
Rice and mango chutney to serve (I use microwave brown rice to save time)
Heat the oil in a pan and add the sliced onions. Gently fry for around 10 minutes, stirring, regularly, until golden. Stir the curry paste in for 2 minutes then add the can of chopped tomatoes and 200ml of water. Simmer for 10 minutes, stirring occasionally.
Meanwhile, boil the eggs for 9 minutes until hard boiled, remove the shells and cut in to quarters and put aside. Add the peas and yoghurt to the curry sauce and simmer for 3 minutes. Add the hardboiled eggs. And your curry is complete!
Best enjoyed with rice and mango chutney on the side.