Potato and egg curry

4 medium potatos, par boiled for 6 minutes and diced
1 onion, chopped
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp ground coriander
1 heaped tbsp flour
1 can chopped tomatoes
1 cup low fat plain yogurt
1 tbsp olive oil
salt and pepper to taste
3 hard boiled eggs

Heat the oil and fry the onions and potatoes until beginning to turn golden brown. Remove from the pan. Add the spices and fry for 1 minute. Add the flour and cook 1 more minute. Add the yogurt a tablespoon at a time, stirring. When all the yogurt is added, slowly stir in the tomatoes. Don't rush or the sauce will split. When combined, return the potatoes and onions. Cover and simmer for 10 minutes, or until the potatoes are cooked through. Add salt and pepper to taste. Slice the eggs into quarters lengthwise. Put on the top of the curry and spoon over some sauce.

Serving Size: makes 4 servings