2 large onions, chopped

8 cloves garlic, minced

4 green chilis, minced

2 inch piece of ginger, minced

1 t. mustard seeds

1 t. cumin seeds

1 t. coriander seeds

2 T. ground coriander

2 T. curry powder

1 t. garam masala

1 t. Indian chili powder

1/2 t. tumeric

1 cinnamon stick

6 cardamom pods

1 can diced tomatoes (preferably fire-roasted)

1 can coconut milk

hard boiled eggs (optional)

Mix the spice mixes. First combine the mustard seed, cumin seeds and coriander seeds in a small bowl and set aside. Place the cinnamon stick and cardamom pods in a large spice infuser or wrap them in cheesecloth (to make them easy to fish out later) and set aside. Combine the rest of the spices (ground coriander, curry powder, garam masala, chili powder and turmeric) in another small bowl and set aside.

Chop onion, garlic, chilis and ginger. Set aside the garlic, chilis and ginger. Cook the onions in olive oil until well cooked. Add the garlic, ginger, chilis and seeds (mustard, cumin and coriander) and cook briefly. Add the rest of the spices (ground coriander, curry powder, garam masala, chili powder and turmeric) and cook until spices are toasted. Add the diced tomatoes and stir to loosen any bits that have stuck to the pan.

Pour the onion/tomato mixture into a large crockpot. Add the cinnamon stick and cardamom pods and a can of coconut milk to the crockpot. Stir until well combined. Cook on low for four hours.

Serve over brown rice, with a hard-boiled egg sliced on top if you like (recipe is vegan if you leave the egg out).

Sandhya's Kitchen: South Indian Egg Curry (Mutta Curry)