Curried Eggs And Rice

• 15 eggs at room temperature
• 1 tablespoon vegetable oil
• 1 onion thinly sliced
• 2 cloves garlic thinly sliced
• 2 teaspoons yellow mustard seeds
• 5 cardamom pods bruised
• 2 teaspoons mild curry powder
• 14 ounces reduced fat coconut milk
• 1 tomato finely chopped
• 1 cucumber finely chopped
• 1 tablespoon chopped fresh cilantro
• 2 cups basmati rice cooked

1. 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.
2. 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.
3. Mix tomato, cucumber and cilantro in a bowl. Season. Divide rice among serving bowls. Top with curried eggs. Serve topped with cucumber mixture.

eggs, vegetable oil, onion, garlic, yellow mustard seeds, bruised, curry powder, coconut milk, tomato, cucumber, fresh cilantro, basmati rice

Taken from www.yummly.com/recipe/Curried-Eggs-and-Rice-1407541 (may not work)