Indian Egg Curry

Course: main Serves: 4-6 Prep: 10 mins Cook: 40 mins Vegetarian

2 tbs vegetable or extra virgin olive oil ½ tsp mustard seeds ½ tsp cumin seeds ½ tsp coriander seeds ¼ tsp fennel seeds 160 g (5¾ oz) onion, chopped roughly

½-1 red chilli, chopped

1 tsp grated fresh ginger

400 g (14 oz) can of chopped tomatoes Sea salt and freshly ground black pepper, to taste

A pinch of sugar

200 ml (7 fl oz) coconut milk

3 tbs chickpea (gram) flour

3 tsp curry powder 6-8 hard-boiled eggs 2-3 cooked potatoes, diced (optional)

To Garnish: fresh coriander leaves.

1 Heat the oil in a sauté pan over a medium heat and add the mustard, cumin and coriander seeds. When the mustard seeds start to pop, add the fennel seeds, stir, and add the onion, chilli and ginger. Cover and cook for 4 to 5 minutes until the onion is soft but not coloured.

2 Add the chopped tomatoes, season with salt and pepper and the sugar, and continue to cook for 5 to 8 minutes.

3 Meanwhile, whisk 110 ml

(4 fl oz) water with the coconut milk, chickpea flour, curry powder and a generous teaspoon of salt. Add to the pan, bring to the boil and continue to cook for 15 to 20 minutes until the sauce has mellowed and thickened. Taste and adjust the seasoning as necessary. Add the hard-boiled eggs and potatoes, if using, and heat through over a gentle heat for 3 to 4 minutes.

4 Serve scattered with the coriander leaves.