Madras egg curry
- 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
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.