Egg curry

The last time I made egg curry, until tonight, was in September 1989 - that evening, we had some very bad news which was so shocking and unexpected that it made me feel sick, so I didn't fancy egg curry for many months and then forgot about it! But it is a useful addition to the repertoire. The sauce is vegan, and can be used on almost anything, doesn't have to be eggs - chicken or fish, if you eat those (although I think I have a nicer fish curry recipe), big chunks of vegetables (cauliflower, etc)1, even tofu or quorn if you eat those.  Sorry there are no photos - it got eaten!

2 tbs oil (I used Tesco stir-fry)
1 large tbs curry powder
1 cube frozen ginger and garlic (or a bit of ginger root and a couple of cloves of garlic)
1 onion, peeled and chopped
1 apple, cored and chopped
1 plantain (or banana), peeled and sliced
1 chilli pepper, chopped (remove seeds)
1 tin chopped tomatoes (I used tomatoes with chilli, which worked beautifully)
1/2 tin water
 Salt, pepper, soya sauce, mushroom ketchup, chilli sherry, etc.
2 hard-boiled eggs, peeled

Put the oil, ginger/garlic and curry powder (either a proprietary blend or mix your own) into a saucepan and cook on a gentle heat for several minutes.  Add the onion, chilli, plantain and apple, and cook, stirring all the time, for a couple more minutes.  Add the tomatoes, water, and seasoning, bring to the boil, and simmer for 15 minutes while you cook some rice.  I then like to blend the sauce with a stick blender to thicken it up - you don't want it totally smooth, just nice  and thick.  Put cooked rice on the plate, add a hard-boiled egg (or 2!) and pour the sauce over.  Top with a bit of chutney, if liked.