- 1 tablespoon (20 g) unsalted butter
- 1 small onion, very finely chopped
- 1 clove garlic, crushed
- 1 tablespoon curry paste
- 1 can chopped tomatoes, about 200 g
- 90 ml coconut milk
- 2 tablespoons chopped fresh coriander leaves
- salt and pepper
- 8 eggs, at room temperature
- Cauliflower and pea pilaf
- 1 tablespoon sunflower oil
- 175 g small cauliflower florets
- 1 fresh red chilli, seeded and very finely chopped
- 1 cinnamon stick, halved
- 4 whole cloves
- 1 bay leaf
- 1¼ cups (250 g) basmati rice
- 600 ml vegetable stock
- 1 cup (155 g) frozen peassprigs of fresh coriander, to serve
- Melt the butter in a non–stick saucepan and gently fry the onion for 7–8 minutes, or until softened.
- Stir in the garlic and curry paste, and cook for a further 1 minute.
- Add the chopped tomatoes and simmer for 10 minutes, or until fairly thick.
- Stir in the coconut milk and simmer for a further 5 minutes.
- Add the chopped coriander, and season with salt and pepper to taste.
- Cover and keep warm.
- To make the pilaf, heat the oil in a heavy–based saucepan, add the cauliflower florets and cook over a moderate heat for 1–2 minutes, stirring frequently, until just beginning to colour.
- Stir in the chilli, cinnamon stick, cloves and bay leaf, and cook for a further 30 seconds.
- Add the rice and stir well to mix with the vegetables and spices.
- Pour in the stock.
- Bring to the boil, then reduce the heat, cover and simmer gently for 5 minutes.
- Stir in the peas, cover the pan again and cook for a further 7–10 minutes, or until the rice is tender and all the stock has been absorbed.
- Season with salt and pepper to taste.
- While the pilaf is cooking, hard–boil the eggs.
- Put them into a saucepan and cover with tepid water.
- Bring to the boil, then reduce the heat and simmer for 7 minutes.
- Remove the eggs with a slotted spoon and place in a bowl of cold water.
- When they are cool enough to handle, peel off their shells and cut them in half lengthwise.
- Arrange the egg halves on warmed serving plates and spoon over the coconut sauce.
- Serve with the pilaf, removing the bay leaf and whole spices first, if preferred.
- Garnish with sprigs of fresh coriander.
Preparation: 15 minutes
Cooking: about 35 minutes