Egg and Lentil Curry

1/2 cup green lentils
3 cups vegetable stock
6 eggs
2 Tbl oil
3 cloves
1/4 tsp black peppercorns
1 onion,3 finely chopped
2 green chillies, finely chopped
2 cloves garlic, crushed
2.5 cm piece of ginger, peeled and chopped
2 Tbl curry paste
400 g can chopped tomatoes
1/2 tsp sugar
1/2 tsp garam marsala

Wash lentils, place in a large saucepan with the stock and cover, simmer for 15 min then drain and set aside.
Boil eggs for 10 min, set aside to cool slightly. When cool enough to handle, peel and cut lengthwise.
Heat oil in a large fry pan and fry the cloves and peppercorns for about 2 min. add onion, chillies, garlic and ginger. 5-6 min
Stir in curry paste and fry another 2 min.
Add tomatoes and sugar and stir in 3/4 cup water. Simmer 5 min. Add boiled eggs, drained lentils and garam marsala, cover and simmer further 10 min. Garnish with coriander.