Curried rice & egg salad
- Preparation and cooking time
- plus at least 1 hr chilling
- Serves 4
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
- 1 tbsp olive or rapeseed oil
- 1 onion , chopped
- 2 tbsp mild curry paste (we used korma paste)
- 1 tsp ground turmeric
- 300g basmati rice
- 50g raisins
- 1 chicken or vegetable stock cube
- 3 eggs
- small bunch of coriander , leaves picked
- 30g flaked almonds , toasted
- 2 carrots , grated or finely shredded
- ½ cucumber , sliced
- STEP 1
Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- STEP 2
Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- STEP 3
Tip the rice into a container and chill for at least 1 hr, or up to two days. When you’re ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.