Begin by adding the tomatoes, fenugreek, salt, pepper and turmeric to a blender. Heat a small pan then add the coriander seeds, cumin seeds, mustard seeds and chillies and stir fry with no oil until the seeds start to smoke and pop then transfer to the blender. Peel, top and tail the carrot then cut into smaller pieces and add to the blender before peeling the ginger and chopping to smaller pieces and also adding to the blender. Once all the ingredients are in whizz until you have a medium fine paste.

When done, peel the sweet potatoes and cut into bite-sized pieces then cut the cauliflower florets from the stalk, wash thoroughly and then leave to drain in a sieve or colander.

Continue by heating a dessert spoon of coconut oil in a wok or large saucepan. When the oil is ready add the sweet potato pieces and stir fry for a minute. Add the cauliflower pieces and stir fry for another minute before adding the blended curry paste and stir frying for another minute making sure you coat all the ingredients. Once done, add the coconut milk and mix then simmer for 20 minutes stirring regularly.

While the curry is cooking, heat a saucepan of water to boiling then add the six eggs and cook for 9 minutes. Then drain into a sieve and add back into the saucepan adding cold water to cover and leave for 3 – 4 minutes. In this time, heat a dry pan and (stirring constantly or they will burn) toast the almond pieces until light brown then set aside in a bowl to cool. Now knock the eggs against your kitchen surface all over and then remove the outer shell. Once all eggs are peeled, halve them and add them to the curry 5 minutes before the end of the cooking time. When the time is up, serve onto plates and top with the toasted almonds.