Name Egg Curry


0.0/5 rating (0 votes)
  • Serves: 2
  • Complexity: easy
  • kcal: 2 Sins on Green and Original
  • Origin: Indian, Mexican
Egg Curry


  • Fry Light, for spraying
  • 1 onion, chopped
  • 2 level tbsp curry paste
  • 397g/14 oz can chopped tomatoes
  • 142ml / 1/4 pt water
  • 4 eggs, hard boiled and peeled & halved
  • 2 tbsp very low fat natural yogurt
  • 1 tbsp lemon juice

Spray a non-stick saucepan with Fry Light and cook the onion for 1 minute. Stir in the curry paste and cook for 2-3 minutes. Add the tomatoes and water and then simmer for 10 minutes. Stir in the eggs and continue cooking for a further 2-3 minutes until heated through. Stir in the yogurt and lemon juice just before serving.

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