Serve with rice or naan bread.

*For a dairy-free option, use a vegan margarine in place of butter.

For egg replacements, see here

Ingredients

  • 2 eggs – hard boiled or egg replacements (optional)
  • ½ tsp curry powder (or less to taste)
  • 1 tbsp butter*
  • 1 large tomato, skinned and chopped
  • ½ small onion, finely sliced
  • Coriander leaves, chopped

        Method

        1. Gently fry the onion in the butter in a saucepan.
        2. Stir in the tomato, coriander and salt, if required, and simmer gently until sauce begins to thicken a little.
        3. Halve the eggs, add to pan, and heat through thoroughly.

        V for Life position statement on vegetarianism and veganism |

        Vegetarian for Life

        Recipe details

        Serves: 1

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        10 mins

        More recipes

        • 15 November 2013

          Egg Curry

        • 31 January 2022

          Mushroom and ‘Steak’ Steamed Pudding