Creamy Egg Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 259.9
- Total Fat: 16.5 g
- Cholesterol: 374.9 mg
- Sodium: 225.4 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.6 g
- Protein: 14.8 g
View full nutritional breakdown of Creamy Egg Curry calories by ingredient
Introduction
Taken from Good Food Magazine 101 Veggie Dishes Taken from Good Food Magazine 101 Veggie DishesNumber of Servings: 4
Ingredients
-
2 tbsp Olive oil
1 large or 2 medium onions thinly sliced
2 heaped tbsp curry powder/paste
230g can tomatoes
8 medium eggs
140g frozen peas
200ml water
4 tbsp greek style yogurt
Directions
Serves 4
1-Heat the oil in a pan. Add the onion and cook for 10 mins until golden. Add the curry paste and stir for 2 mins
2-Add the water and tomatoes and bring to boil. THen simmer for 20 mins.
3-Whist simmering, boil the eggs for approx 8 mins
4-Stir peas and yogurt into curry. Simmer for 2-3 mins. Peel the eggs and halve and stir into the curry.
Try with rice and mango chutney
Number of Servings: 4
Recipe submitted by SparkPeople user TEENYTINYPIP.
1-Heat the oil in a pan. Add the onion and cook for 10 mins until golden. Add the curry paste and stir for 2 mins
2-Add the water and tomatoes and bring to boil. THen simmer for 20 mins.
3-Whist simmering, boil the eggs for approx 8 mins
4-Stir peas and yogurt into curry. Simmer for 2-3 mins. Peel the eggs and halve and stir into the curry.
Try with rice and mango chutney
Number of Servings: 4
Recipe submitted by SparkPeople user TEENYTINYPIP.
