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Egg Curry

Serves 4-6

Ingredients:
2 tablespoons Canola oil
1 large onion, finely sliced
4 cloves garlic, crushed
5cm fresh ginger, crushed
2 tablespoons ground almonds
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
a little water
400g can chopped tomatoes
1/2 teaspoon curry powder
150ml coconut milk
salt to taste
6 eggs, hard-boiled, cut in half length wise
coriander leaves for garnish
almond flakes for garnish

Method:
Heat the oil in a large pan and fry the onion until golden brown. Mix the garlic, ginger, ground almonds, chili powder, turmeric and coriander with a little water to a paste. Reduce the heat under the pan and add the spice paste. Add the tomatoes, curry powder, coconut milk, salt and eggs and simmer for about 5 minutes. Serve hot, garnished with the coriander leaves and almond flakes.