Boil up the rice until cooked and add the chopped peppers.

Boil the eggs and potatoes with a little vinegar

In a pan add oil, then curry powder until fragrant, then add ginger garlic and onions stir for 3minutes

Add the tomatoes and tomato paste cook covered for 5 minutes or until tomatoes are cooked.

Shell the eggs and cut them in half add to the sauce together with the potatoes.

Lower heat and simmer.

Serve with the rice and steamed spinach.