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Serves: 4

Egg and Vegetable Curry


  1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring often, for 3 minutes or until soft. Add the garlic and curry powder, and cook for 30 seconds or until aromatic.
  2. Add tomato and vegetables. Cover. Cook for 5 minutes or until the vegetables are soft and the sauce thickens.
  3. Meanwhile, bring the eggs to the boil in a small saucepan of water over high heat. Cook for 7 minutes. Drain. Refresh under cold running water. Peel each egg and cut into 6 wedges.
  4. Stir the chutney and snow peas into the curry. Cook for 1-2 minutes or until the snow peas are bright green and tender crisp. Season with salt and pepper.
  5. Divide the curry among serving bowls and top with the egg and yoghurt. Serve with rice


  • 2 tsp peanut oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 tbsp mild curry powder
  • 2 x 400g cans Italian cherry tomatoes in tomato juice
  • 250g broccoli
  • 250g cauliflower
  • 2 eggs
  • 90g (1/4 cup) fruit chutney
  • 100g snow peas, trimmed
  • 70g (1/4 cup) low-fat natural yoghurt
  • Steamed rice, to serve

Last updated: May 27, 2024 at: 2:05 pm