6 hard cooked eggs, peeled
1 large onion, finely chopped
2 ripe tomatoes, halved
2 tablespoons vegetable oil
2 teaspoons ground cayenne chile
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 cup roasted cashew nuts
14 ounces unsweetened coconut milk
½ cup chopped fresh cilantro or mint leaves
Salt to taste
Cut the eggs in half and arrange them in a serving dish.
In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens.
Add the cashews and cook for an additional couple of minutes.
Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings.
To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.
Servings |
4-6 |
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