Egg curry

Name: Egg curry
Yield: 3-4 servings
Cuisine: Ingredients
Ingredients: 30 ml oil; 1 onion chopped; 2 cardamom pods; 400 g tomato and onion mix; 5 ml turmeric ground; 15 ml masala roasted; 15 ml cumin ground; 2 garlic cloves, crushed; 10 cm fresh ginger grated; 60 g tomato paste; 375 ml peas frozen; 4 eggs boiled; salt

3-4 servings

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This deliciously fragrant curry is quick and easy to make – ideal for a weeknight supper.

By DRUM January 20 2020

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Ingredients (13)

30 ml	oil
1	onion — chopped
2	cardamom — pods
400 g	tomato and onion mix
5 ml	turmeric — ground
15 ml	masala — roasted
15 ml	cumin — ground
2	garlic — cloves, crushed
10 cm	fresh ginger — grated
60 g	tomato paste
375 ml	peas — frozen
4	eggs — boiled
	salt