Curried rice and egg salad

• olive oil1 tbsp tbsp
• onion↗1

  chopped

• soft curry paste↗2 tbsp tbsp

  (we used korma paste)

• ground turmeric1 tsp tsp
• basmati rice↗300g g
• raisins↗50g g
• stock cube↗1
• eggs↗3
• coriandersmall bunch of

  leaves gathered

• sliced almonds30g g

  toasted

• carrot↗2

  grated or finely shredded

• cucumber↗½

  sliced

Step-by-step instructions

1. 1

   Heat the oil in a large pan and cook the onion for 8‑10 minutes until soft and slightly golden. Bring a kettle to a boil. Add the curry paste, ground turmeric, rice and raisins to the onion, stir. Crumble the stock cube and pour enough boiling water from the kettle to cover the rice by ½ cm (about 1 L). Season with salt. Bring to a gentle boil, then cover the pan, reduce heat to minimum and cook for another 2 minutes. Without removing the lid, take off the heat and let the rice steam for 15 minutes. This will give you perfectly fluffy rice.

2. 2

   Meanwhile, bring another pot of water to a boil and cook the eggs for 7 minutes. Transfer them to a bowl of cold water to stop cooking, then drain and cut them in half after cooling.

3. 3

   Transfer the rice to a container and chill for at least 1 hour, or up to two days. When ready to serve, sprinkle with coriander and almonds, and top with grated carrot, cucumber slices and the eggs.