NUTRITION

SERVINGS

INGREDIENTS

12 large egg yolks

1.5 cups yellow potatoes

0.5 cup sona masori rice

2.5 cups non-fat greek yogurt

0.75 cup low-fat coconut milk

1 tbsp avocado oil

1 cup yellow onion

1 tbsp garlic

1 tbsp ginger

1 tbsp curry powder

1 tsp ground turmeric

1 tsp sea salt

0.5 tsp black pepper

2.5 cups water

PREPARATION

• 1

  Rinse the Sona Masori rice thoroughly and cook it with one cup of the water until fluffy, then set aside.

• 2

  Hard-boil 12 eggs for 10 minutes, peel them, and carefully remove and discard the whites to reserve only the whole yolks.

• 3

  Heat the avocado oil in a large skillet over medium heat and sauté the diced onion, garlic, and ginger until softened and fragrant.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, cooking for one minute to bloom the spices.

• 5

  Add the diced potatoes and 1.5 cups of the water to the skillet, then cover and simmer for 15 minutes until the potatoes are tender.

• 6

  In a medium bowl, whisk together the non-fat Greek yogurt and low-fat coconut milk until the mixture is completely smooth.

• 7

  Temper the yogurt mixture by slowly whisking in a ladle of the hot curry liquid before pouring the entire mixture into the skillet.

• 8

  Gently place the reserved egg yolks into the curry and simmer for 2 minutes until they are heated through without breaking.

• 9

  Divide the cooked rice into three portions and top with the potato and egg yolk curry for serving.