Hard boil the eggs. Set aside when done and cool down.
Heat coconut oil in a large saucepan. Add finely chopped onion, crushed garlic, grated ginger root, curry powder. turmeric, ground cumin, ground coriander and (if using) chilli powder. Cook gently until the onion is soft.
Sliced pepper, cut cauliflower in small florets.
Add pepper and cauliflower florets to the saucepan. Cook for 5 mins.
Add tomatoes cut in eighths, followed by coconut milk and vegetable stock.
Bring to boil. Reduce heat and cook covered for around 15 mins until the cauliflower is cooked (it should still have a bite).
Add spinach leaves and cook for a minute or so until wilted.
Season with lemon juice plus salt and pepper.
Peel the eggs. Cut them in half and place them in the curry. Leave for a few minutes under medium heat to heat the eggs through.
Serve with plenty of chopped fresh coriander leaves sprinkled on top.