NUTRITION

SERVINGS

INGREDIENTS

15 large Eggs

1 cup Sona Masori rice

1.5 medium Yukon Gold potatoes

0.75 cup Low-fat coconut milk

1 medium Yellow onion

3 cloves Garlic

1 tbsp Fresh ginger

1 tbsp Avocado oil

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

0.5 tsp Chili powder

1 tsp Sea salt

0.5 tsp Black pepper

2 cups Water

PREPARATION

• 1

  Rinse the Sona Masori rice under cold water until the water runs clear. Combine with 2 cups of water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until fluffy.

• 2

  Place the eggs in a large saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, peel, and set aside.

• 3

  Peel and dice the potatoes into 1-inch cubes. Finely dice the onion and mince the garlic and ginger.

• 4

  Heat avocado oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until translucent.

• 5

  Stir in the garlic, ginger, turmeric, cumin, coriander, and chili powder. Cook for 1 minute until highly aromatic.

• 6

  Add the diced potatoes and a splash of water. Cover and cook for 8-10 minutes, stirring occasionally, until the potatoes are nearly tender.

• 7

  Pour in the low-fat coconut milk and season with sea salt and black pepper. Bring to a gentle simmer for 5 minutes.

• 8

  Slice the hard-boiled eggs in half and gently fold them into the curry sauce to warm through.

• 9

  Divide the rice into three portions and top with the egg and potato curry. Store the remaining two portions for the next day's lunch and dinner.