Place eggs in a pot of cold water and bring to a boil. Set timer for 15 minutes.

After 15 minutes, gradually replace the hot water with cold water from the tap. Let the eggs stand in cold water.

Heat canola oil in a large pot over medium heat.

Finely chop the onion and add it to the pot. Cook until translucent and lightly browned.

Stir in the long grain rice and beef broth. Bring to a boil until the broth is nearly absorbed, but the rice is still uncooked.

Transfer the rice mixture to a bowl and set aside.

In the same pot, combine tomato paste and curry powder over low heat. Stir constantly for a few minutes until well blended and hot.

Gradually add warm water to the tomato paste mixture and bring to a boil.

Slice the corned beef into chunks and add it to the pot.

Finely chop the red pepper and add it to the pot.

Stir the mixture in the pot. Return the rice mixture to the pot and stir again.

Add enough water to just cover the rice. Cover the pot with a lid and cook over low heat until the water has been absorbed and the rice is tender (approximately 20 minutes).

Peel the hard-boiled eggs and slice them. Dice the tomatoes.

Use the sliced eggs and diced tomatoes as a garnish on the rice.