Spring green vegeree with soft eggs and cashews

What could be more comforting to come home to than a bowl of spiced rice, topped with soft-boiled eggs?

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes, plus standing

Serves: 3 - 4


2 tbsp unsalted butter

1 essential Waitrose onion, chopped

1 cinnamon stick

1 bay leaf

300g essential Waitrose basmati rice

2 heaped tsp medium curry powder

500ml fresh vegetable stock, heated

1 tbsp mango chutney, plus extra to serve

4 essential Waitrose eggs

1⁄2 x 500g pack essential Waitrose spring greens, larger stalks removed, leaves shredded

1 red chilli, thinly sliced

handful cashew nuts, toasted


1. Melt the butter in a large pan, add the onion, cinnamon and bay, season and cook for 5 minutes or until the onion starts to soften. Meanwhile, rinse the rice until the water runs clear.

2. Stir the curry powder into the onion, cook for 1 minute, then add the drained rice, stock and chutney; season. Bring to the boil, stir, then simmer gently, covered, for 10 minutes.

3. Meanwhile, simmer the eggs in a separate pan of boiling water for 6-7 minutes. Cool briefly in cold water, then peel.

4. After 10 minutes, pile the greens on the rice. Season, re-cover the pan, then turn off the heat and leave for 10 minutes. Fluff up with a fork and top with the halved eggs, chilli and nuts.