Madras egg curry

Madras egg curry

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

By , 21 September 2015

(1 vote)

Madras egg curry
  • 30 Mins

  • Serves: 4

  • Price: £1.00 per serving

Nutritional Info
Each 315g serving contains
  • Energy

    1227KJ

    293KCAL

    15%
  • Fat

    16g

    med

    22%
  • Saturates

    4g

    low

    20%
  • Sugars

    14g

    low

    16%
  • Salt

    1.7g

    med

    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.