NUTRITION

SERVINGS

INGREDIENTS

0.25 cup sona masoori rice

2 large egg yolks

0.75 cup soy chunks

0.25 cup low-fat coconut milk

0.25 tbsp avocado oil

1 medium yellow onion

2 tsp ginger paste

2 tsp garlic paste

1 tsp cumin seeds

1 tsp turmeric powder

1 tbsp garam masala

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the sona masoori rice under cold water until clear, then cook with 1.5 cups of water in a rice cooker or pot until fluffy.

• 2

  Place the soy chunks in a bowl and cover with boiling water for 10 minutes to rehydrate; drain and squeeze out excess water.

• 3

  Hard-boil the eggs in a separate pot for 9 minutes, peel them, and carefully remove and discard the egg whites, keeping only the whole yolks.

• 4

  Heat avocado oil in a large skillet over medium heat and add cumin seeds until they begin to sizzle.

• 5

  Add the finely diced yellow onion and sauté until translucent and slightly golden.

• 6

  Stir in the ginger paste, garlic paste, turmeric, garam masala, salt, and black pepper, cooking for 1 minute until fragrant.

• 7

  Pour in the low-fat coconut milk and add the rehydrated soy chunks, simmering for 8-10 minutes to allow the flavors to meld.

• 8

  Gently place the cooked egg yolks into the curry during the last 2 minutes of simmering to warm them through without breaking them.

• 9

  Divide the rice into three portions, top with the coconut egg curry, and garnish with freshly chopped cilantro.