Serves: 4 | Preparation Time: 10 min
- 6 Unit eggs
- 1 Teaspoon (Metric) oil
- 4 Clove garlic, chopped
- 400 Gram onion, chopped
- 2 Tablespoon (Metric) tumeric, chopped and fresh
- 1 Teaspoon (Metric) coriander
- 1 Tablespoon (Metric) ginger, chopped
- 1 Teaspoon (Metric) cumin
- 1 Can tomatoes, chopped
- 1 Can coconut milk
Place eggs in saucepan. Cover with water and bring to boil for ten minutes. Cool in iced water. Heat oil in pan. Add onion, turmeric, ginger and garlic. Cook until soft. Add cumin and cook over a medium heat for 1-2 mins. Add tomatoes and coconut milk. Cook for 15 mins.
Add peeled and halved hard boiled eggs and cook for further 10 minutes. Serve with rice and garden salad.