Egg Curry

Oh dear, I have been ignoring you, haven't I?

Tonight's curry was so sublime I had to write down the recipe before I forget it. It was cribbed from this recipe although I'm too lazy to do it properly and didn't have some of the ingredients so had to make some substitutions. And I added cream and ground almonds because cream, and also because younger daughter does not eat hard boiled egg curry and this way at least the sauce would be proteinaceous (as it happens she didn't eat the sauce either, but still, four out of five in favour is pretty good).

knob of butter3 small onions, finely diced
1/2 medium zucchini, grated (stealth veges FTW!)
2 cloves garlic, finely chopped
heaped tsp ginger
slightly less heaped tsp chilli (or to taste)
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1 tin tomatoes
1/2 cup cream
1/2 cup ground almonds
8 hard-boiled eggs, halved length-ways

Saute the onions in the butter until golden, add spices and zucchini. Continue to gently saute until everything smells divine and the veges are well and truly soft because this is more or less all the cooking they'll get. Add the tomatoes and then attack everything with the stick blender til it's less chunky (if you are less lazy than me and can be arsed washing up the food processor afterwards do it in that, but then you might as well follow the original recipe, no?). Stir through the cream and ground almonds, bring to a very gentle simmer, plop in the eggs and warm through. Serve over rice for them wot eats it, or in my case, over stir-fried silverbeet and mustard greens from the garden. Nom.