This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Ingredients
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1 cup long-grain white rice
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2 tablespoons vegetable oil, such as safflower
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1 onion, halved and thinly sliced
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4 garlic cloves, minced
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2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
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Coarse salt and ground pepper
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1 tablespoon curry powder
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3 cups (a 24-ounce jar) best-quality marinara sauce
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8 hard-cooked eggs, peeled and quartered
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½ cup plain low-fat yogurt, for garnish
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2 scallions, thinly sliced, for garnish
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1 lime, cut into wedges, for garnish
Directions
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Cook rice according to package instructions; cover, and set aside.
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While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
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Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
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Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.