Creamy egg curry

• sunflower oil↗2 tbsp 2 tbsp
• onions↗2 2

  thinly sliced

• heaped tbsp curry paste2 2

  (we used Patak's Tikka Masala)

• can chopped tomato400g 400g
• eggs↗8 8
• frozen pea↗140g 140g
• Greek yogurt↗4 tbsp 4 tbsp
• rice↗

  and mango chutney to serve

Step-by-step instructions

1. 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. 2

   Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 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.