Quick Egg Curry with Tomatoes and Peas

A quick curry made with eggs in a spicy tomato and coconut sauce with peas. It is served with basmati rice, and the lime adds a fresh tang.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs
• 150 g Basmati rice
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Cooking oil
• 2 tsp Curry powder
• 1 can Chopped tomatoes
• 200 ml Coconut milk
• 150 g Frozen peas
• Salt
• 1 pc Lime
• 1 bunch Fresh coriander

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Hard-boil the eggs in a pot of boiling water for 8 minutes, cool under cold water, peel and halve.
3. Dice the onion and finely chop the garlic. Heat the oil in a large pan and sweat the onion for 4 minutes until translucent, then fry the garlic briefly.
4. Stir in the curry powder and toast for 30 seconds until fragrant.
5. Add the tomatoes and coconut milk, season with salt and simmer for 8 minutes.
6. Add the peas and cook for a further 3 minutes.
7. Place the egg halves in the sauce and heat through briefly.
8. Halve the lime, chop the coriander and serve the curry with the juice of half the lime and the coriander, with the rice on the side.