Speedy Egg Curry

Name: Speedy Egg Curry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 6 free-range eggs, hardboiled and shelled; 2 tbsp medium curry paste, or to taste; 200ml ‘light’ or ‘low fat’ coconut milk; 100ml water or vegetarian stock; 1 400g tin of chopped tomatoes; 1 tsp sugar; 1 large onion, peeled and cored, and finely chopped; 2 eating apples, peeled, cored, and finely chopped; 1 garlic clove; 1 tbsp sultanas or raisins; 1 tbsp tomato purée; 1/2 tsp olive oil

Serves: 4

Ready in: 15 to 30 mins

Ingredients
Method

Ingredients:

6 free-range eggs, hardboiled and shelled
2 tbsp medium curry paste, or to taste
200ml ‘light’ or ‘low fat’ coconut milk
100ml water or vegetarian stock
1 400g tin of chopped tomatoes
1 tsp sugar
1 large onion, peeled and cored, and finely chopped
2 eating apples, peeled, cored, and finely chopped
1 garlic clove
1 tbsp sultanas or raisins
1 tbsp tomato purée
1/2 tsp olive oil

method:

Hardboil the eggs, remove shells, cut the eggs in half lengthways and arrange cut sides down in a shallow ovenproof dish. Keep warm.
Heat the oil in a non-stick pan and gently fry the onion and garlic and apple for five minutes. Add all of the remaining ingredients and cook gently for ten minutes. Remove from the heat and whiz the curry sauce with a hand blender for 30 seconds. Pour over the eggs.
Serve with wholegrain rice or naan bread and a salad of sliced tomatoes and raw onion rings.

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