Name: Curried eggs and rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 15 eggs, at room temperature; 1 tablespoon vegetable or olive oil; 1 brown onion, thinly sliced; 2 cloves garlic, thinly sliced; 2 teaspoon yellow mustard seeds; 5 cardamom pods, bruised; 2 teaspoon mild curry powder; 400 millilitre can reduced-fat coconut cream; 1 tomato, finely chopped; 1 lebanese cucumber, finely chopped; 1 tablespoon chopped coriander; 3 cup cooked basmati rice

Curried eggs and rice

Skip to Recipe

Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

15 eggs, at room temperature

1 tablespoon vegetable or olive oil

1 brown onion, thinly sliced

2 cloves garlic, thinly sliced

2 teaspoon yellow mustard seeds

5 cardamom pods, bruised

2 teaspoon mild curry powder

400 millilitre can reduced-fat coconut cream

1 tomato, finely chopped

1 lebanese cucumber, finely chopped

1 tablespoon chopped coriander

3 cup cooked basmati rice

Method

1.Place eggs in a saucepan; cover with cold water. Bring to the boil over moderate heat, stirring gently to help centre yolks. Boil without stirring for 6 minutes. Drain. Refresh under cold water. Peel eggs.

2.Heat oil in a heavy-based saucepan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until golden and soft. Add mustard seeds, cardamom and curry powder; cook and stir for 1 minute or until fragrant. Add coconut cream, 1/3 cup water and eggs. Simmer for 3 minutes or until coconut cream thickens. Season.

3.Combine tomato, cucumber and coriander in a bowl. Season. Divide rice among serving bowls. Top with curried eggs. Serve topped with cucumber mixture.

You’ll need to cook about 1 cup rice. Peel eggs in a bowl of cold water.
Note

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Ingredients

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