Directions

1. Boil 8 large eggs for 10 minutes, until hard boiled. Take them out of the water and let them cool completely before peeling them. Next heat the sunflower oil in a pan and when hot, add the mustard seeds and cumin seeds. Let them sizzle and pop and then add the sliced onions, cooking for a few minutes, until golden.
2. While the onion is browning, chop the cauliflower into medium sized pieces, not too small as it cooks quite quickly. Once the onion is golden, add the grated garlic and ginger and curry paste – Tandoori paste works best, but you can use any ready curry paste that you have at home. Give everything a good mix and then add the coconut milk, salt and turmeric.
3. Cover the pan and cook on a low to medium heat for 10 to 15 minutes. While the cauliflower is cooking, peel the hard boiled eggs. Cut them into quarters before adding to the curry, along with most of the coriander.
4. Serve on top of some piping hot rice, garnished with the rest of the coriander leaves.