Curried Eggs And Rice

Name: Curried Eggs And Rice
Ingredients: 15 eggs at room temperature; 1 tablespoon vegetable oil; 1 onion thinly sliced; 2 cloves garlic thinly sliced; 2 teaspoons yellow mustard seeds; 5 cardamom pods bruised; 2 teaspoons mild curry powder; 14 ounces reduced fat coconut milk; 1 tomato finely chopped; 1 cucumber finely chopped; 1 tablespoon chopped fresh cilantro; 2 cups basmati rice cooked

12 ingredients

3 steps

Ingredients

15 eggs at room temperature
1 tablespoon vegetable oil
1 onion thinly sliced
2 cloves garlic thinly sliced
2 teaspoons yellow mustard seeds
5 cardamom pods bruised
2 teaspoons mild curry powder
14 ounces reduced fat coconut milk
1 tomato finely chopped
1 cucumber finely chopped
1 tablespoon chopped fresh cilantro
2 cups basmati rice cooked

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.