Creamy egg curry mmmmm...

I make this dish particularly when I have a glut of eggs and I found it in one of the Good Food mags:

Ingredients:
2 tbsp sunflower oil
2 onions, thinly sliced
2 heaped tbsp curry paste (Tikka Masala, korma or Balti work well)
400g can chopped tomatoes
8 eggs
140g frozen peas
4 tbsp Greek yogurt

Method:
1. Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.

2. Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.

mmmm that sounds yummy,might try that when the weather gets colder.
flump