Page title and description
- olive oil
- 2 spring onions, plus extra to garnish
- 1 garlic clove, crushed
- 4 cardamom pods, crushed
- 1 tsp ginger, freshly grated
- 1½ tsp medium hot curry powder
- pinch dried chilli flakes
- ⅛ tsp smoked paprika
- ¼ tsp turmeric
- 200g brown basmati rice, rinsed
- 800ml veg stock
- 3 eggs
- 100g beans (broad, french or runner), sliced
- 200g spinach, tough stalks removed
- 1 tbsp chives, chopped
- lemon wedges, to serve
- salt and pepper
Prep time: 10 min
Cooking time: 30 min
Step 1Heat 1 tablespoon oil in a large saucepan, add the spring onions and fry gently for 2 minutes.
Step 2Add the garlic, cardamom, ginger, curry powder, chilli, paprika and turmeric. Fry for 1 minute, then stir in the rice.
Step 3Add the stock and bring to the boil. Cover and boil gently for 20 minutes. Don't let it boil dry - top up with water if needed.
Step 4Meanwhile, boil the eggs for 8 minutes. Drain, then put in a bowl of cold water.
Step 5Add the beans to the rice and cook for 2 minutes. Add the spinach and cook for 3 minutes or so, until wilted, and the rice is tender.
Step 6Remove from the heat. Peel the eggs, quarter and add to the rice. Check the seasoning and sprinkle over the chives. Serve with lemon wedges.