Place eggs in a single layer in a large pot and cover with 1 inch of cold water. Bring to a boil. As soon as the water reaches a rolling boil, remove from the heat, cover the pan, and let sit for 10 minutes. Drain and cover with cold water. Peel the eggs.

While the eggs are cooking, make the curry. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the onions and cook until the onions are soft and beginning to brown. Add the curry paste and cook, stirring, for 2 minutes. Add the tomatoes and coconut milk, bring to a boil, then lower the heat and simmer for about 10 minutes or until the sauce thickens.

Heat the remaining coconut oil in a skillet over medium-high heat with the turmeric, stirring to make sure the turmeric fully dissolves. Add the eggs and fry, turning the eggs gently, until they are evenly colored and start to crisp up. Add the eggs to the curry sauce and stir gently.

Serve the egg curry over cooked rice and garnish with cilantro and cashews.