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Spicy cabbage, carrot & egg rice bowls

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Serves: 4

Ingredients

• 4 eggs
• 1 tbsp coconut oil
• 2 tsp black mustard seeds
• 1 tsp cumin seeds, crushed
• 1 tsp ground turmeric
• 1 red onion, finely sliced
• 8 fresh curry leaves
• 1 green chilli, finely sliced
• 1 large Essential Carrot (about 120g), coarsely grated
• 1 small Savoy cabbage, shredded
• 1 unwaxed lime, zest of all, juice of 1⁄2, 1⁄2 in wedges
• 40g Bombay mix, plus extra to serve
• 2 x 250g pouches basmati rice

Method

1. Cook the eggs in boiling water for 7 minutes; transfer to a bowl of cold water. Meanwhile, set a lidded wok over a high heat; add the oil. Once melted, add the mustard seeds. When they start to pop, add the cumin, turmeric, onion, curry leaves and chilli; stir-fry for 2 minutes, until softened.

2. Lower the heat and add the carrot, cabbage and a pinch of salt. Stir well and cook, covered, for 5-8 minutes until tender, stirring occasionally (add a splash of water if needed). Add the lime juice and take off the heat.

3. Peel the cold eggs. Blend the Bombay mix in a high-speed blender into fine crumbs; tip onto a plate. Dip each egg in cold water, then roll in the crumbs until coated. Heat the rice according to pack instructions, then stir in the lime zest. Divide between 4 bowls and top with the cabbage mixture, an egg, lime wedges and extra Bombay mix on top.