Indian Style Curried Eggs

• 1 12 cups basmati rice
• 2 tablespoons olive oil
• 1 brown onion
• 1 tablespoon fresh ginger, grated
• 1 tablespoon tandoori paste
• 2 tomatoes, peeled, chopped (see note)
• 300 ml cream
• 12 cup vegetable stock
• 2 tablespoons lemon juice
• 12 hard-boiled eggs, peeled, halved
• 1 cup fresh coriander leaves (cilantro)
• 12 cup slivered almonds

1. Cook the rice using absorption, steam or boiling methods.
2. Meanwhile, head oil in a non-stick frying pan over medium heat.
3. Add onion and ginger.
4. Cook for 3 minutes or until onion is tender.
5. Stir in tandoori paste, tomatoes, stock, lemon juice and salt and pepper.
6. Bring to the boil.
7. Reduce heat to low.
8. Add eggs.
9. Spoon sauce over eggs and simmer 15 minutes or until sauce thickens and eggs are heated through.
10. Roughly chop half the coriander.
11. Add to rice with almonds and stir well to combine.
12. Season with salt and pepper.
13. Spoon rice into serving bowls.
14. Spoon over eggs and sauce.
15. Sprinkle with remaining coriander leaves.
16. NOTE: To peel tomoatoes, cut a small cross in the base of each tomato.
17. Place into a heat-proof bowl.
18. Cover with boiling water.
19. Stand for 5-10 minutes or until skin begins to curl where it has been cut.
20. Drain.
21. Peel and discard skin.

basmati rice, olive oil, brown onion, fresh ginger, tandoori paste, tomatoes, cream, vegetable stock, lemon juice, eggs, fresh coriander, almonds

Taken from www.food.com/recipe/indian-style-curried-eggs-340473 (may not work)