Ingredients Jump to Instructions ↓

  1. 20 g (3/4 oz) unsalted butter

  2. 1 small onion, very finely chopped

  3. 1 garlic clove, crushed

  4. 1 tbsp curry paste

  5. 1 can chopped tomatoes, about 90 ml (3 fl oz) coconut milk

  6. 2 tbsp chopped fresh coriander

  7. 8 eggs, at room temperature

  8. Cauliflower and pea pilaf

  9. 1 tbsp sunflower oil

  10. 170 g (6 oz) small cauliflower florets

  11. 1 fresh red chilli, seeded and very finely chopped

  12. 1 cinnamon stick, halved

  13. 4 whole cloves

  14. 1 bay leaf

  15. 250 g (8 1/2 oz) basmati rice

  16. 600 ml (1 pint) vegetable stock

  17. 150 g (5 1/2 oz) frozen peas

  18. salt and pepper

  19. sprigs of fresh coriander to garnish

Instructions Jump to Ingredients ↑

  1. Melt the butter in a non-stick saucepan and gently fry the onion for 7–8 minutes or until softened. Stir in the garlic and curry paste, and cook for a further 1 minute. Add the chopped tomatoes with their juice and simmer for 10 minutes or until fairly thick. Stir in the coconut milk and simmer for a further 5 minutes. Add the chopped coriander, and season with salt and pepper to taste. Cover and keep warm.

  2. To make the pilaf, heat the oil in a heavy-based saucepan, add the cauliflower florets and cook over a moderate heat for 1–2 minutes, stirring frequently, until just beginning to colour. Stir in the chilli, cinnamon stick, cloves and bay leaf, and cook for a further 30 seconds.

  3. Add the rice and stir well to mix with the vegetables and spices. Pour in the stock. Bring to the boil, then reduce the heat, cover and simmer gently for 5 minutes. Stir in the peas, cover the pan again and cook for a further 7–10 minutes or until the rice is tender and all the stock has been absorbed. Season with salt and pepper to taste.

  4. While the pilaf is cooking, hard-boil the eggs. Put them into a saucepan and cover with tepid water. Bring to the boil, then reduce the heat and simmer for 7 minutes. Remove the eggs with a draining spoon and place in a bowl of cold water. When they are cool enough to handle, peel off their shells and cut them in half lengthways.

  5. Arrange the egg halves on warmed serving plates and spoon over the coconut sauce. Serve with the pilaf, removing the bay leaf and whole spices first, if preferred. Garnish with sprigs of fresh coriander.


Send feedback