This curry makes a quick and wholesome meal. Lentil or chickpeas can be added to bulk it up or stretch the leftovers for another meal.

Serves 4 

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 30ml (2 tbsp) olive oil
• 2 large brown onions, sliced
• 2 cloves garlic, finely chopped
• 2cm fresh ginger peeled and grated
• 30ml (2 tbsp) curry paste
• 1 x 400g can tomato Passata or smooth tomato puree
• 1 x 400g can coconut milk
• 8 large eggs, hardboiled and peeled
• Seasoning, to taste
• Fresh coriander, to garnish
• Lemon wedges, to serve
• Roti or rice, to serve

Method:

1. In a frying pan, heat the olive oil and add the onion slices and sauté until softened, adding a splash of water if necessary to prevent catching on the bottom. Cook until lightly caramelized and golden brown, approximately 10 minutes. Add the garlic and ginger and cook for 2 minutes. Stir in the curry paste and cook for 2-3 minutes. Add the tomato and coconut milk and bring to a boil, reduce heat and simmer for 10 minutes.
2. Cut the eggs in half lengthwise and add to the curry, season and heat through for 2-3 minutes.
3. Garnish with chopped coriander and lemon wedges.
4. Serve with roti for lunch or with steamed rice for a light supper