Creamy egg curry sw

1. Method
1. Heat a pan sprayed with Fry Light, and then fry the onions over a low heat for 10 minutes until golden. Add the curry powder and sizzle for 2 minutes, stirring. Add the tomatoes and 200ml water, season to taste, and then bring to the boil. Simmer for 10 minutes until you have a rich sauce.

2. Meanwhile, boil the eggs for 8 minutes, cool in cold water, and then peel and halve.

3. Stir the peas into the curry and simmer for 2-3 minutes. Stir in the yoghurt, add the eggs to the pan, spoon the curry sauce over and leave for another 2 minutes to heat through. Serve with boiled rice.