Madras Curry Eggs with Vegetables

​INGREDIENTS
 

2 tablespoon sunflowers oil
1 teaspoon cumin seeds
1 teaspoon ginger paste
2 teaspoon garlic paste
1 small onion, chopped
1 tablespoon tomato paste
2 teaspoon Madras curry
Salt to taste
6 large, hard-boiled eggs, peeled, and cut in half
1 cup water
¼ cup coconut cream
1 small potato peeled and diced in small cubes
½ cup mix vegetables (green beans and green peas)
A handful of cilantro, chopped
 
DIRECTIONS

1. Heat oil in a large skillet on medium heat. Add cumin seed. Once seeds are dark brown, add the onions and cook until softened.
2. Add Madras curry powder, stir for about 30 seconds then add ginger-garlic paste, water and coconut cream, and tomato paste, and stir.
3. Add potatoes, vegetables, and salts. Cook vegetables until tender about 8 -10 minutes. Add additional water if the sauce is too thick.
4. Gently place the eggs in the curry vegetable sauce and pour sauce over the eggs. Heat through and serve with sprinkle cilantro.