Put 6 of the eggs in a pan of cold water and bring to the boil.
Boil for 5 mins, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft.
Stir in the curry paste and fry for a few mins more.
Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide this mixture into 6 and flatten with your hands (wetting them will make this a bit easier).
Use the mixture to wrap round each egg - the it will seal well as you press it together.
Roll in the cashews and chill until ready to cook.
The prepared eggs can be kept in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins.
Cool for 5 mins, then carefully cut in half using a very sharp knife.
Serve with a bowl of mango chutney and a salad to make a main meal.
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