Coconut curried eggs with coriander

Ingredients

4 cloves	Garlic, chopped
1 tsp	Canola oil
1	Onion, large, chopped
2 tsp	Ground turmeric
1 tsp	Ground cumin
1 can	Chopped tomatoes, Indian-spiced, 400g
1 tsp	Fresh ginger, grated
6	Eggs, hard-boiled (Main)
4 Tbsp	Fresh coriander, finely chopped
½ cup	Coconut cream (Main)

Directions

1. Heat the oil in a saucepan on medium-low. Add the onion and garlic. Cook until soft.
2. Add the spices and cook over medium heat for a few seconds.
3. Add the tomatoes to the saucepan with the coconut cream. Simmer gently for 15 minutes.
4. Add the coriander and the peeled and halved hard-boiled eggs.
5. Cook for five minutes. Excellent served with rice and a crisp salad.