Egg Curry

Serves: 4 x 3 block meals

Ingredients
12 eggs, hard boiled & peeled (12 protein)
1 cup / 100g onion, chopped (2 carb)
3/4 cup / 400g tin tomatoes, drained (1 carb)
1 cup / 200g chickpeas (4 carb)
4 1/2 cup / 440g aubergine, large chunks (3 carb)
2 2/3 cup / 380g courgette, large chunks (2 carb)
4 Tsp veg oil (12 fat)
Large bunch coriander
1 Tsp ground cumin
1 Tsp garam masala
1 Tsp turmeric
1 Tsp chilli powder
2 garlic cloves
400 mls veg stock
Black pepper
Optional to serve: 0% Total Greek yogurt

For the paste
1) Whiz the coriander (stalks n' all) in a processor with all the spices, add a splash of water until you have a thickish paste.

For the curry
1) Heat the oil in a pan and cook the onions and garlic on a medium heat until soft, adding a splash of water will help steam the onions and prevent them burning.
2) Add the paste and cook for a couple of mins.
3) Next chuck in the tomatoes, aubergines, courgettes and chickpeas, mix well. Cover with the veg stock and cook over a medium heat for 20-30 mins. Keep an eye on it, you want the veg to be cooked through and most of the liquid evaporated. If it looks too dry add a splash more stock.
4) Whilst waiting for the veg, hard boil your eggs.
5) When veg is soft but not mushy, season with black pepper and divide into 4 equal sized portions.
6) At this stage, off the heat I add a small spoonful of Greek yogurt to each portion. This combines the curry and makes it nice and creamy. Totally optional, as it will give you a little extra protein and carb, but less than a 'block'.
7) Serve with halved eggs on top.

NB: I've adapted this from an Antony Worrall Thompson recipe, he uses the heady combination of potato, sweet potato and peas in his! I reckon cauliflower and spinach would also work well in this.

TIP: Don't know how to hard boil an egg? Click here... http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html