Vegetable Recipes - Eggs and Coconut Curry Recipe

Ingredients

Serve 4

• 2-3 tablespoons oil

• 5 cm/2 inch cinnamon stick

• 6 cardamom pods

• 6 cloves

• 2 onions, finely chopped

• 2 garlic cloves, finely chopped

• 2.5 cm/1 inch piece of fresh root ginger, grated

• 4 green chilies, 2 finely chopped and 2 slit

• 450 ml/3/4 pint thick coconut milk

• 1/2 teaspoon freshly grated nutmeg

• 6 hard-boiled eggs, peeled and halved

• salt

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Method:

1. Heat the oil in a saucepan, add the cinnamon, cardamom pods and cloves, and fry for a few seconds.

2. As the spices change color, add the onions, garlic, ginger and chopped chilies, and fry gently, stirring, until soft and golden.

3. Pour in the coconut milk and bring to the boil. Add the nutmeg, the slit chilies and salt, and simmer for 10 minutes or until the sauce is thick.

4. Add the eggs and simmer for a further 5 minutes. Transfer to a warmed serving dish and serve.