Boil eggs in a pot with water and a splash of vinegar for easier peeling. Cook for about 10-12 minutes until hard-boiled, then place them in cold water.

Heat coconut oil or ghee in a large pan over medium heat. Add cinnamon, cardamom, and curry leaves, letting them sizzle for about 30 seconds to infuse the flavors.

Sauté garlic and ginger together in the pan, cooking until they soften and release their aromas, approximately 1 minute.

Add chopped onions to the mixture, stirring occasionally until they turn translucent, which should take 3-4 minutes.

Incorporate chopped tomatoes; cook until they soften and become mushy. Then, add ground spices such as coriander, garam masala, chili powder, and turmeric, sautéing until fragrant, about 2 minutes.

Pour in the coconut milk, stirring well. Allow the sauce to come to a gentle simmer for about 5 minutes, letting all the flavors meld beautifully.

Gently add the peeled eggs to the simmering curry, letting them warm through for an additional 2-3 minutes.

Garnish with freshly chopped cilantro and, if desired, drizzle with chili oil for an extra kick. Serve hot over fluffy steamed rice.