Coconut curried eggs with coriander
for 4 people
Ingredients
| 4 cloves | Garlic, chopped |
| 1 tsp | Canola oil |
| 1 | Onion, large, chopped |
| 2 tsp | Ground turmeric |
| 1 tsp | Ground cumin |
| 1 can | Chopped tomatoes, Indian-spiced, 400g |
| 1 tsp | Fresh ginger, grated |
| 6 | Eggs, hard-boiled (Main) |
| 4 Tbsp | Fresh coriander, finely chopped |
| ½ cup | Coconut cream (Main) |
Directions
- Heat the oil in a saucepan on medium-low. Add the onion and garlic. Cook until soft.
- Add the spices and cook over medium heat for a few seconds.
- Add the tomatoes to the saucepan with the coconut cream. Simmer gently for 15 minutes.
- Add the coriander and the peeled and halved hard-boiled eggs.
- Cook for five minutes. Excellent served with rice and a crisp salad.