Coconut Egg Curry with Eggplant - Serving Dumplings

Ingredients

• 1 large eggplant, cut into bite-size pieces
• 100 g (3.5 oz) cherry tomatoes, cut in half
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tsp grated ginger
• 3 tbsp coconut oil, or vegetable oil
• 1 can (400 ml/13.5-oz) unsweetened coconut milk
• 2 tbsp lime juice
• 1 tbsp red curry paste
• 5 scallions, chopped
• 4 eggs, hard-boiled
• salt + black pepper
• cilantro, for serving (optional)
• 1 tsp each: ground turmeric, ground coriander, ground cumin, smoked paprika
• 2 tsp cayenne pepper