Egg Curry
Ingredients
- 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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