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🍽️ Rice with Curry Coconut Eggs and Fresh Salad

422 kcal · 30 min · 4 servings

Ingredients

• 200 g Parboiled rice
• salt
• 8 eggs
• 2 tomatoes
• 250 g cucumber (0.5 cucumbers)
• 10 g parsley (0.5 bunch)
• pepper
• 1 tsp lime juice
• 1 onion
• 2 garlic cloves
• 1 tbsp rapeseed oil
• 1 tbsp curry powder
• 0.5 tsp ground cumin
• 1 tbsp mustard seeds
• 200 ml coconut drink
• 200 ml coconut milk (9 % fat)

Instructions

1. 1. Put the rice in a pot with two and a half times the amount of boiling salted water. Cook it according to the package instructions for about 10 to 15 minutes.
2. 2. Boil the eggs in another pot of water for about 7 to 9 minutes, depending on whether you prefer them soft-boiled or hard-boiled. Then rinse them under cold water to stop the cooking process and peel them carefully.
3. 3. While the eggs are cooking, trim and wash the tomatoes and cucumber. Cut them into small cubes. Wash the parsley, shake it dry, pluck off the leaves, and chop them finely. Mix the vegetables with the parsley and season the mixture with salt, pepper, and some lime juice.
4. 4. Peel the onion and garlic clove and slice them finely. Heat oil in a pan. Sauté the onions and garlic in it over medium heat for 4 minutes. Add curry powder, cumin, and mustard seeds, and sauté everything for another 1 minute.
5. 5. Pour the coconut drink and coconut milk into the pan. Place the peeled eggs inside and let the sauce simmer gently for 2 to 3 minutes until it thickens. Season with salt and pepper. Serve the rice, place two curry eggs on top, and add the sauce and the tomato-cucumber salad.

Nutrition per serving

• kcal: 422
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 47 g