3 large onions, chopped

1 t. mustard seed

1 t. black mustard seed

1 t. coriander seed

1 t. cumin seed

6 cloves garlic, chopped

2 in. nob of ginger, chopped finely

2 T. ground coriander

1 T. curry powder

1 T. garam masala

1 t. chili powder

1 t. Indian chili powder

1 t. tumeric

1 24 oz. can diced tomatoes, undrained

1 can tomato paste

4 cans light coconut milk

9 cardamom pods

2 cinnamon sticks

Chop onions. Cook in oil with the seeds (mustard seeds, black mustard seeds, coriander seeds and cumin seeds).

When the onions are well cooked, add the garlic and ginger and cook briefly. Add the spice mixture (ground coriander, curry powder, garam masala, chili powder, Indian chili powder and tumeric) and cook until spices are toasted. Add the diced tomatoes with the juices to the onion mixture and stir to release all the spices from the side of the pan.

Put the onion mixture in a crockpot. Add the coconut milk and the tomato paste. Add the remaining spices (cinnamon sticks and cardamom pods) tied up in cheesecloth. Cook on low for 4 hours.

Serve over brown rice. Top with a hard boiled egg (or not; ironically this is a vegan recipe if you just leave off the egg).

sandhya's kitchen:South Indian Egg Curry (Mutta Curry)