Quick & Easy

Curried eggs and rice

A tasty egg dinner the kids will love.
Curried EggsRecipes+

Bathed in a lightly spiced coconut cream sauce, this curried eggs and rice is always a surprising hit with the kids. Coriander can be an acquired taste, so don’t overdo it.

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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.


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