Brown rice egg and vegetable bowl — Indian — made for useful leftovers

Serves 4

Ingredients

• 3 cups cooked brown rice
• 4 large eggs
• 3 cups sliced vegetables
• 2 cups shredded crunchy cabbage
• 1 tbsp neutral oil
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Fresh herbs or lemon wedges, to serve

5 steps

Method

1. Prepare the grain component and keep it warm.
2. Cook the main ingredient with half the seasonings until safely cooked through.
3. Cook or blanch the vegetables just enough to keep their colour and a little bite.
4. Whisk the remaining seasonings with 2 tbsp water into a light sauce.
5. Divide among four bowls, spoon over the sauce, and serve right away.