Lightly spiced, eggy, and undeniably tasty
Yield
Serves 6
Prep Time
10mins
Cook Time
15mins
Difficulty Level
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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.

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
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

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