Curried Eggs And Rice

Name: Curried Eggs And Rice
Ingredients: 15 None eggs, at room temperature; 1 tbsp vegetable or olive oil; 1 None onion, thinly sliced; 2 cloves garlic, thinly sliced; 2 tsp yellow mustard seeds; 5 None cardamom pods, bruised; 2 tsp mild curry powder; 1 can (14 oz) reduced fat coconut milk; 1 None tomato, finely chopped; 1 None cucumber, finely chopped; 1 tbsp chopped fresh cilantro; 2 cups cooked basmati rice

12 ingredients

3 steps

Ingredients

15 None eggs, at room temperature
1 tbsp vegetable or olive oil
1 None onion, thinly sliced
2 cloves garlic, thinly sliced
2 tsp yellow mustard seeds
5 None cardamom pods, bruised
2 tsp mild curry powder
1 can (14 oz) reduced fat coconut milk
1 None tomato, finely chopped
1 None cucumber, finely chopped
1 tbsp chopped fresh cilantro
2 cups cooked basmati rice

Directions

1

Place eggs in a saucepan; cover with cold water. Bring to a boil on medium heat, stirring gently to help center yolks. Remove pan from heat. Let eggs stand in water 12 mins. Drain. Refresh under cold water. Peel eggs.
2

Heat oil in a heavy-bottomed saucepan on medium 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 milk, 1/3 cup water and eggs. Simmer for 3 mins or until coconut milk thickens. Season.
3

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