Cauliflower and Spinach Egg curry

• 300g cauliflower florets
• 200g spinach leaves
• 4 tomatoes
• 1 red pepper
• 1 medium onion – finely chopped
• 4 garlic cloves – crushed
• 1 thumb sized piece of ginger root
• juice of 1 lemon
• small bunch of fresh coriander

From the cupboard:

• 6 organic eggs
• 1 Tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 to 1 tsp chilli powder – to taste
• 2 Tbsp coconut oil
• 400 ml coconut milk
• 250 ml vegetable stock
• salt & pepper

1. Hard boil the eggs. Set aside when done and cool down.
2. Heat coconut oil in a large saucepan. Add finely chopped onion, crushed garlic, grated ginger root, curry powder, turmeric, ground cumin, ground coriander and (if using) chilli powder. Cook gently until the onion is soft.
3. Sliced pepper, cut cauliflower in small florets.
4. Add pepper and cauliflower florets to the saucepan. Cook for 5 mins.
5. Add tomatoes cut in eighths, followed by coconut milk and vegetable stock.
6. Bring to the boil. Reduce heat and cook covered for around 15 mins until the cauliflower is cooked (it should still have a bite).
7. Add spinach leaves and cook for a minute or so until wilted.
8. Season with lemon juice plus salt and pepper.
9. Peel the eggs. Cut them in half and place them in the curry. Leave for a few minutes under medium heat to heat the eggs through.
10. Serve with plenty of chopped fresh coriander leaves sprinkled on top.