Egg Curry with Coconut Sambal and Flatbread

For the curry paste:

3 cloves of garlic

4-6cm approx. of fresh ginger

1 tbsp coconut oil

5 green cardamom pods

½ stick of cinnamon

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp ground turmeric

½ tsp mustard seeds

For the curry base

1 large brown onion

2 bird’s-eye green chillies (remove the seeds if you don’t like it too spicy!)

1 tbsp coconut oil

10 fresh curry leaves

1 x 400g tin of plum tomatoes

1 x 400ml tin of coconut milk

8 eggs

For the coconut sambal:

100g desiccated coconut (use freshly grated coconut if available)

1 small brown onion

30g fresh coriander

1 green chilli (optional)

juice of 1 lime

salt and a sprinkle of sugar

To serve:

warm flatbreads