Curried eggs and rice is the way to go when you're looking to whip up something that will entice both the kids and yourself, in a jiffy. A little goes a long way, so beware of going too heavy-handed on the curry powder and coriander.
Yield: Serves 6
Prep Time: 10 mins
Cook Time: 15 mins
Difficulty Level: 3/5
Ingredients
- 15 eggs, at room temperature
- 1 tbsp vegetable or olive oil
- 1 brown onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tsps yellow mustard seeds
- 5 cardamom pods, bruised
- 2 tsps mild curry powder
- 400 ml can reduced-fat coconut cream
- 1 tomato, finely chopped
- 1 Lebanese cucumber, finely chopped
- 1 tbsp chopped coriander
- 3 cups cooked basmati rice
Steps
01. 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 mins. Drain. Refresh under cold water. Peel eggs.
02. Heat oil in a heavy-based saucepan over moderate heat. Add onion and garlic; cook and stir for 5 mins or until golden and soft. Add mustard seeds, cardamom and curry powder; cook and stir for 1 min or until fragrant. Add coconut cream, ⅓ cup water and eggs. Simmer for 3 mins or until coconut cream thickens. Season.
03. Combine tomato, cucumber and coriander in a bowl. Season. Divide rice among serving bowls. Top with curried eggs. Serve topped with cucumber mixture.
TIP You'll need to cook about 1 cup rice. Peel eggs in a bowl of cold water.
Photo: bauersyndication.com.au