Spiced Egg Pilau
225g/8oz/1 cup basmati rice
125g/4oz/1 cup frozen peas
1 tbsp coconut oil
1 onion, chopped
150g/5oz mushrooms, sliced
4 medium (US large) eggs
200ml/7fl oz coconut cream
1 tsp curry paste
a few sprigs of fresh coriander (cilantro), chopped
mango chutney to serve
1 Cook the rice according to the instructions on the pack. Add the peas for the last 5 minutes of cooking time.
2 Put the eggs in a large pan of boiling water and simmer for 6 minutes, then drain and shell when cool.
3 Meanwhile, heat the coconut oil in a pan and cook the onion and mushrooms over a low heat for 10 minutes or until tender and golden. Stir in the coconut cream and curry paste and heat through gently.
4 Drain the rice and stir into the curry mixture with the chopped coriander.
5 Divide the rice among four bowls. Cut the eggs in half and arrange on top. Serve hot with mango chutney.