This week’s recipe is healthy and easy. Ten minutes prep. The ingredients list looks long so don’t be put off, it’s mainly flavouring. Mayonnaise seriously helps this dish when serving. It’s lovely with crusty bread. Also, I cook my eggs by bringing them to the boil in a covered pan, remove from the heat and leave in the water for between 5-7 mins depending on how you like your eggs.
- 350g long grain brown rice
- 150g green beans, trimmed and halved
- 4 medium eggs
- 2tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 2 heaped tbsp medium curry powder
- 1tsp ground turmeric
- 2 bay leaves
- 200g spinach
- 100g cherry tomatoes, halved
- 1/2 small bunch coriander, chopped
- Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.
- Bring another pan of water to a simmer. Cook the green beans for two mins then drain and transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to cold water to cool.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden. Add the garlic. curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.
- Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Gently peel the eggs and cut in half.
- Top the rice mixture with the eggs, coriander and chilli.
- To save time, you could use microwaveable in step four. It’s a little bland to eat following the recipe exactly, a tsp of stronger curry powder will help.
Recipe courtesy of Esther Clark