Side dishe for 4

Curried Rice Egg Salad

Name: Curried Rice Egg Salad
Total time: 37 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 1 tbsp olive or rapeseed oil; 1 onion chopped; 2 tbsp mild curry paste; 1 tsp ground turmeric; 300 g basmati rice; 50 g raisins; 1 chicken or vegetable stock cube; 3 eggs; small bunch of coriander leaves picked; 30 g flaked almonds toasted; 2 carrots grated or finely shredded; 1/2 cucumber sliced

Curried basmati rice mixes with firm eggs, raisins, carrots, cucumber, almonds, and coriander for a warm, crunchy salad.

$1.44per serving $

37 minstart to table

4servings

British and Irish Vegetarian Dairy-free Budget Side dishes Summer

Ingredients

1 tbsp olive or rapeseed oil
1 onion chopped
2 tbsp mild curry paste
1 tsp ground turmeric
300 g basmati rice
50 g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander leaves picked
30 g flaked almonds toasted
2 carrots grated or finely shredded
1/2 cucumber sliced

Steps

Boil the eggs in water for 10 minutes, cool them, peel them, and chop them.
Cook the rice with the stock cube and water in a 2-quart saucepan for 15 minutes, then drain it.
Heat the oil in a large skillet over medium heat, cook the onion for 5 minutes, and stir in the curry paste and turmeric.
Add the rice and raisins to the skillet, stir for 3 minutes, and let the mixture cool for 5 minutes.
Stir in the eggs, coriander, carrots, cucumber, and toasted almonds.

Main ingredient on sale this week? See what to make with eggs on sale.