Creamy curried eggs | Reader's Digest Australia

Ingredients

• 1 tablespoon (20 g) unsalted butter
• 1 small onion, very finely chopped
• 1 clove garlic, crushed
• 1 tablespoon curry paste
• 1 can chopped tomatoes, about 200 g
• 90 ml coconut milk
• 2 tablespoons chopped fresh coriander leaves
• salt and pepper
• 8 eggs, at room temperature
• Cauliflower and pea pilaf
• 1 tablespoon sunflower oil
• 175 g small cauliflower florets
• 1 fresh red chilli, seeded and very finely chopped
• 1 cinnamon stick, halved
• 4 whole cloves
• 1 bay leaf
• 1¼ cups (250 g) basmati rice
• 600 ml vegetable stock
• 1 cup (155 g) frozen peassprigs of fresh coriander, to serve