Madras egg curry

Name: Madras egg curry | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 6 free-range mixed weight eggs; 1cm cold water; 2 tbsp groundnut oil; 1 medium chopped onion; 4 tsp Asda Madras Curry Powder; 4 tomatoes, chopped; 1 tbsp tomato purée; 200ml veg stock; 250g frozen peas; 2 tbsp mango chutney; Rice, to serve; Poppadums, to serve

Eggs make a great curry ingredient and this recipe is full of strong flavours, easy to make and suitable for vegetarians.

By Asda Good Living,21st September 2015

(3 votes)

Cook: 30 Mins

Serves: 4

Price: £1.00 per serving

Nutritional Information

Each 315g serving contains

Energy
1229kj
293kcal

15%

Fat
16g

Med
22%

Saturates
4g

Med
20%

Sugars
14g

High
16%

Salt
1.7g

High
28%

of your reference intake.
Typical energy values per 100g:
390kj/93kcal

Ingredients

6 free-range mixed weight eggs

1cm cold water

2 tbsp groundnut oil

1 medium chopped onion

4 tsp Asda Madras Curry Powder

4 tomatoes, chopped

1 tbsp tomato purée

200ml veg stock

250g frozen peas

2 tbsp mango chutney

Rice, to serve

Poppadums, to serve

Method

Put eggs in a pan and cover with 1cm cold water. Heat until simmering, then simmer for 7 minutes. Drain and fill the pan with cold water. Leave to cool.

Meanwhile, heat groundnut oil and fry onion until soft. Add curry powder and stir over a low heat for 1 minute.

Add tomatoes, tomato purée, stock, peas and chutney. Simmer uncovered, stirring occasionally for 10 minutes.

Shell and halve the eggs, add to the curry and heat. Serve with rice and poppadums.