Ingredients

• 8 Hardboiled Large Eggs

• 30ml/g Coconut Oil (we use cooking coconut oil, which has no taste or smell - we use this one)

• 1.5 tsp Mustard Seeds

• 1.5 tbsp Kaffir Lime Leaves (fresh or dried - we used 4 dried leaves)

• 100g Shallots, finely chopped

• 50g Ginger, peeled and finely chopped

• 1/2 tsp Ground Turmeric

• 1/2 tsp Kashmiri Chilli Powder

• 400g Tinned Chopped Tomatoes

• 250ml Vegetable Stock (we use Bouillon)

• 1/2 tsp Salt

• 1/2 tsp Truvia / Natvia / Pure Via Sweetener

• Small bunch of coriander, chopped