Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, chopped
- 2tablespoons mild curry powder
- 250grams long-grain rice
- 3 cup vegetable stock
- 4 eggs
- 800grams mixed beans, drained and rinsed, 2 x 400 g cans
- 2/3 cup soured cream
- 1/2teaspoons salt
- 1/2teaspoons pepper
- 2 tomatoes, finely chopped, to garnish
- 1 leaf flat parsley, to garnish
Nutrition per serving
3300kJ / 790Cal
3300 Kilojoules or 790 Calories
38% of daily energy intake*
Protein
29.5grams
Fat
31.2grams
Carbs
91.8grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a saucepan, add the onion and cook until soft. Stir in the curry powder and rice. Add the stock and season to taste with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 10-15 minutes until all the stock has been absorbed and the rice is tender.
Step 2 of 3
Meanwhile, put the eggs in a saucepan of cold water and bring to the boil. Cook for 10 minutes, then plunge into cold water to cool. Shell the eggs, then cut them into wedges.
Step 3 of 3
Stir through the beans and soured cream and cook briefly over a low heat to heat through. Serve garnished with the eggs, tomatoes and parsley.
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