Spicy Egg Curry

Preheat the oven to 200°C/180°C fan. Chop the coriander, including the stalks, finely. Peel and finely chop the onion. Heat the ghee in a pot over a medium heat. Add the onion and cook for 6 min until very soft. Add the ginger garlic paste, coriander powder, cumin (see pro tip), garam masala, turmeric, and chipotle powder (spicy!). Cook for 2 min.

Add the tomato passata, stock cube, honey and measured water. Cover and reduce the heat to low. Simmer for 15 min.

Meanwhile, add the rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Meanwhile, cook the eggs in boiling water for 5-7 or until cooked to your liking. Drain, run under cold water and peel once cooled.

Grate the cucumber and squeeze out any excess liquid. Combine the cucumber with the natural yogurt (see pro tip). Set aside. Place the naan in the oven for 5 min until warmed through.

Meanwhile, blitz the curry sauce with a hand-held blender until smooth. Once smooth, add the cooking cream, chopped coriander and the whole, peeled eggs. Season with salt and pepper. Cook for 1-2 min further or until warmed through. Serve the curry over the rice with the cucumber raita and naan to the side.