Spicy cabbage, carrot and egg rice bowls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 eggs
1 tbsp coconut oil
2 tsp black mustard seeds
1 tsp cumin seeds, crushed
1 tsp turmeric
1 red onion, finely sliced
8 fresh curry leaves (if you can find them)
1 green chilli, finely sliced
1 large carrot, coarsely grated
1 small Savoy cabbage, shredded
1 unwaxed lime, zest or all, juice of half, half in wedges
40g Bombay mix, plus extra to serve
2 x 250g pouches pre cooked basmati rice
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Directions: |
Directions:Cook the eggs in boiling water for 7 minutes, transfer to bowl of cold water.
Meanwhile put a lidded wok or similar pan on a high heat; add the oil. When oil is hot, add the mustard seeds; when they start to pop, add the cumin, turmeric, onion, curry leaves and chilli and stir fry for 2 minutes until softened.
Lower the heat and add the carrot, cabbage and a pinch of salt. Stir well and cook, covered, for 5-8 minutes until tender, stirring occasionally (add a splash of water if needed). Add the lime juice and take off the heat.
Peel the cold eggs. Blend the Bombay mix into fine crumbs and tip onto a plate. Dip each egg in cold water then roll in the crumbs until coated.
Heat the rice according to packet instructions, then stir in the lime zest.
Divide between 4 bowls and top with the cabbage mixture, an egg, lime wedges and extra Bombay mix on top. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Prep 20 minutes, Cook 15 minutes |
Personal
Notes: |
Personal
Notes: Maybe two eggs per person.
2 hungry people can eat all the veg mix - just use less rice
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