egg curry bowl

Serves: 6

Ingredients:
8 eggs
2 carrots (peeled and thinly chopped into sticks)
2 tablespoons vegetable oil
2 tablespoons cake flour
1 tablespoon stock granules dissolved in 2 cups of water
½ cup low-fat coconut milk
1 cup baby spinach
1 cup frozen peas
2 tablespoons sesame seeds

Method:
place the eggs in a large saucepan and cover with cool water. bring the water to a rolling boil and cook for 6-7 minutes.
in a pan, cook off the carrots with 1 tablespoon of oil until brown. remove and set aside.
in another pan, add the oil and pour in the flour. whisk for 2 –3 minutes or until lightly golden. whisk in the stock slowly and pour in the coconut cream and stir in the curry powder.
add the peas and spinach and cook for about 4-5 minutes before removing and setting aside. peel the eggs and set aside.
in a bowl, spoon the broth and the place the eggs and carrots. sprinkle with sesame seeds and serve with wild rice.