Curried Eggs And Rice - cooking recipe

Ingredients

15 None eggs, at room temperature
1 tbsp vegetable or olive oil
1 None onion, thinly sliced
2 cloves garlic, thinly sliced
2 tsp yellow mustard seeds
5 None cardamom pods, bruised
2 tsp mild curry powder
1 can (14 oz) reduced fat coconut milk
1 None tomato, finely chopped
1 None cucumber, finely chopped
1 tbsp chopped fresh cilantro
2 cups cooked basmati rice

Preparation

Place eggs in a saucepan; cover with cold water. Bring to a boil on medium heat, stirring gently to help center yolks. Remove pan from heat. Let eggs stand in water 12 mins. Drain. Refresh under cold water. Peel eggs.
Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and garlic; cook and stir for 5 mins or until golden and soft. Add mustard seeds, cardamom and curry powder; cook and stir for 1 min or until fragrant. Add coconut milk, 1/3 cup water and eggs. Simmer for 3 mins or until coconut milk thickens. Season.
Mix tomato, cucumber and cilantro in a bowl. Season. Divide rice among serving bowls. Top with curried eggs. Serve topped with cucumber mixture.