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Curried Egg & Rice

Coconut milk and Indian spices make a quick and easy curry sauce for boiled eggs. It makes a great vegetarian meal for busy nights.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
423 calories per serving


> 2 cups minute rice
> 6 eggs
> 1/4 cup sliced almonds
> 2 tbsp canola oil
> 1 tbsp minced garlic
> 1 tbsp ground turmeric
> 1/4 tsp ground cinnamon
> 1 (13.5 oz) can light coconut milk
> 1/4 cup low-sodium chicken broth
> 1 bunch bok choy


Prepare the rice according to package directions. Boil the eggs for 10 min. and set in a bowl of ice water. Meanwhile, toast the almonds in a dry skillet until golden brown, 3 min. Set aside to cool on a plate.
Heat half the oil in a skillet over medium heat and sauté the ginger, garlic, turmeric, and cinnamon for 1 min. Add the coconut milk and chicken broth. Bring to a boil and reduce to a simmer until sauce has thickened slightly, 10 min. Season with salt (in moderation) and pepper.
Meanwhile, peel the eggs and cut in half. Place the eggs in the sauce.
Slice the bok choy. Heat the remaining 1 tbsp oil in a skillet and stir-fry the bok choy until wilted, 2–3 min. Season with salt (in moderation) and pepper. Divide the curry into 4 bowls and serve with rice and bok choy. Sprinkle with toasted almonds.

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