Curry Rice
A quick and comforting curry rice bowl topped with a soft-boiled egg and fresh veggies. Ready in about 20 minutes, this is perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
- 2 cups cooked rice
- 2 cups curry sauce
- 1 cup broccoli florets
- 1 medium carrot
- 1 medium zucchini
- 2 large eggs
Instructions
- 1
Bring a small pot of water to a boil, then gently lower in the 2 eggs and cook for 7 minutes for a soft yolk. Remove and cool in ice water, then peel and set aside.
- 2
While the eggs cook, steam the 1 cup broccoli florets and 1 sliced carrot in a steamer basket over boiling water until bright green and tender, about 5 minutes. Set aside.
- 3
Slice the 1 zucchini into half-moons and sauté in a lightly oiled pan over medium-high heat until golden and softened, about 4 minutes.
- 4
Warm the 2 cups curry sauce in a saucepan over medium heat until bubbling, about 5 minutes. If it's too thick, add a splash of water.
- 5
Divide the 2 cups cooked rice between two bowls. Top with the curry sauce, broccoli, carrot, zucchini, and a halved egg. Add a dollop of yogurt or sour cream if you like.
Tools you’ll need
- saucepan
- steamer basket
- skillet
- pot
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
