Indian curry with eggs (spicy)

Ingredients for 4 servings:

• 3 onions, red
• 4 garlic cloves
• 1 piece(s) ginger (large piece, approx. 10 cm)
• 2 small chili peppers, green, hot
• 4 carnations
• 4 cardamom pods
• 1 stalk(s) cinnamon
• 1 bay leaf
• ¼ tsp turmeric
• 1 tsp coriander powder
• 1 tsp cumin
• 2 can/n tomatoes, chunky
• 8 eggs, hard-boiled
• Coriander leaves, chopped
• 2 tbsp sesame oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegetarian, South Indian curry dish with halved boiled eggs

Finely chop the onions, garlic, ginger, and chili. Sauté the onions in sesame oil until lightly browned, then add the garlic, ginger, and chili and fry briefly. Add the cloves, cardamom, cinnamon stick, bay leaf, turmeric, coriander powder, and cumin, and deglaze with the tomatoes. Now simmer for a while over very low heat (up to 60 minutes, the longer the better) and season with salt. Finally, add the hard-boiled, halved eggs to the sauce and toss to coat. Sprinkle fresh coriander on the plate to finish. Serve with rice (basmati or whatever you like). Naan also goes well with it. The recipe also tastes good with cooked chickpeas or crab.