Egg And Spinach Rice Bowl With Coconut Masala Recipe

About this recipe

A hearty yet wholesome dish featuring eggs and spinach in a coconut-based masala, served over fragrant basmati rice. Perfectly spiced and packed with nutrients.

Ingredients

• 6 pcs White Eggs
• 250 g Spinach
• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 500 g Onion
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash and cook the basmati rice until fluffy and set it aside to cool slightly.
2. 2. Heat oil in a pan and sauté chopped onions, garlic, ginger, and green chili until fragrant.
3. 3. Add chopped tomatoes to the pan and cook until they soften and form a thick base.
4. 4. Stir in coriander powder, cumin powder, turmeric powder, and salt, mixing well to combine the spices.
5. 5. Pour in coconut milk and simmer the mixture for 5 minutes to let the flavors meld together.
6. 6. Add cleaned spinach to the pan and cook until wilted and well-coated in the masala.
7. 7. In a separate pan, cook the eggs sunny-side up or scrambled, based on your preference.
8. 8. Plate the rice, spoon the spinach coconut masala over it, and top with the cooked eggs.
9. 9. Garnish with freshly chopped coriander leaves for added flavor.
10. 10. Serve warm and enjoy this nutrient-packed dinner bowl.