Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 1 red capsicum, halved, deseeded, chopped
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 cm piece ginger, peeled, finely grated
- 1/4 cup tikka masala curry paste
- 2tablespoons tomato paste
- 1 cup chicken stock
- 400grams tomatoes, finely chopped
- 1/3 cup light cooking cream
- 8 free range eggs, soft-boiled, peeled, halved
- 150grams green beans, trimmed, halved, steamed
- 1/3 cup coriander leaves, chopped
- 280grams naan bread, warmed
- steamed basmati rice (to serve)
- 1 lemon, cut into wedges (to serve)
Description
After a new curry recipe? Try this tasty tomato-based tikka curry with hard-boiled eggs. Serve with naan bread and beans for an easy weeknight dinner.
Method
Step 1 of 3
Heat oil in a large saucepan over medium-high heat. Add capsicum, onion, garlic and ginger, then cook, stirring, for 5 minutes or until light golden. Stir in curry and tomato pastes, then cook for 1 minute or until fragrant.
Step 2 of 3
Add stock, tomatoes and cream, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce has thickened slightly.
Step 3 of 3
Stir eggs into curry mixture, then simmer for 4 minutes. Top curry with beans and coriander, then serve with naan, rice and lemon.
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