Original recipe: Alison Holst

Serves 4

Ingredients

4 eggs
1 medium-sized onion, sliced
2 medium-sized potatoes (200g)
1 tbsp oil
1 tsp garlic, crushed
1 tsp root ginger, crushed (or 1/2 tsp ground ginger)
1 tbsp curry powder
4 cloves
1/2 tsp ground cardamom
400g can chopped tomatoes
3/4 cup coconut cream
250g cauliflower
1/2 cup frozen peas
1/2 tsp salt



Method

Put the eggs in a small pot, cover with cold water, and bring to the boil. (Adding a little vinegar can help prevent cracking)

Slice the onions and cut the potatoes into 1 cm cubes. Heat the oil in a large frying pan, then add the onion, potatoes, garlic and ginger. Cook without browning, for 5 minutes, stirring occasionally, then add the curry powder, cardamom and cloves (if using). Continue to cook, stirring frequently, for 1 minute longer, then add the tomatoes. Cover the mixture and simmer gently until the potatoes are tender, about 5-10 minutes. Drain the eggs, and pour cold water on them to cool them down.

Add the coconut cream and cauliflower and simmer uncovered for another 5 minutes, or until the cauliflower is tender. Stir in the peas and salt, and cook for 1-2 minutes longer before adding the quartered or roughly chopped hard-boiled eggs.

Serve with rice.