Quick egg curry

• servings: Serves 4

Ingredients

1 large onion, roughly chopped

3cm piece of fresh ginger, roughly chopped

4 garlic cloves

2 green chillies, deseeded if preferred,

roughly chopped

1 tbsp coconut oil

I tsp turmeric

1/2 tsp sugar

1 tsp garam masala

I tsp dried coriander

1/2 tsp chilli powder

I x 400g tin of chopped tomatoes

2 tbsp tomato purée

Salt

4 hard-boiled eggs, halved

Small bunch of coriander leaves, chopped

To serve:

Rice

Natural yoghurt

Directions

1 In a food processor, combine the onion, ginger, garlic and chillies and whizz into a rough paste.

2 Heat the coconut oil in a wok and cook the paste for 3-4 minutes until the onion has turned golden.

3 Add the turmeric, sugar, garam masala, coriander and chilli powder. Stir until everything is well combined.

4 Add the chopped tomatoes, tomato purée, a pinch of salt and the eggs. Simmer, covered, for 12-15 minutes.

5 Season to taste, stir in the chopped coriander and serve with rice and a dollop of natural yoghurt.

Notes

If you like spicier od,l ve the seeds in the green chillies when adding to the food processor.