Curried eggs and peas

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Healthy

Serves: 4

Type: Kids

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Ingredients

1 cup basmati rice, cooked
11⁄2 cups frozen peas (or use mixed vegies)
1⁄4 cup chopped parsley, plus extra leaves, to garnish
6 hard-boiled eggs, halved or thickly sliced
1 tablespoon butter or oil
1⁄2 small onion, finely diced
1-2 teaspoons curry powder, to taste
3 teaspoons maize cornflour
1 cup fat-reduced milk
1 tomato, finely diced, to garnish

Preparation method

1. Combine cooked rice, peas and parsley; turn into a lightly greased 4-6 cup microwave-safe baking dish (or use 4 shallow ramekins or bowls). Top with eggs.

2. Melt butter in a small saucepan over moderate heat. Cook onion for 3 minutes, stirring, until soft. Add curry powder; stir until fragrant. Whisk cornflour into milk; pour into pan. Cook and stir until sauce thickens and bubbles. Season with salt and black pepper. Pour over eggs.

3. Microwave on HIGH (100%) for 1 minute, until heated through. Sprinkle with tomato and parsley leaves. Serve at once.

This is a great way to use up leftover plain or stir-fried rice; hard-boil eggs in simmering water for 8-10 minutes. When cooking rice, retain maximum nutrition by using the absorption method, as directed on the packet. Use a singlelarge dish or 4 shallow ramekins.

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