I'm slightly torn about our dinner tonight... I didn't hate it or anything, but it just did not taste like I had pictured in my mind after reading through the recipe (am I the only one who does that?). I think it was the combination of ingredients in this Curried Eggs with Rice dish that threw me off.
While a hearty portion of nutty brown basmati rice bubbles away, an onion - halved and thinly sliced - is softened in a couple tablespoons of canola oil. A mound of minced garlic and fresh ginger are tossed in and stirred around for just a minute to perk up. Fragrant curry powder is added, followed by marinara sauce and hard-cooked eggs that had been quartered. At this point, things looked and smelled great... however, my taste buds were confused and I was not sure what to make of it. I continued on, warming the sauce and eggs back up, and served the tomato-y combination over the fluffy rice. We finished plating the dish with dollop of tangy plain yogurt and a slice of lime to squirt on top before eating.
Jeff and I thought the interaction between the red sauce, eggs and curry powder was just a little too unusual for our tastes. I also think the texture of the eggs didn't jive with us in this combination - if you are used to these flavors together though, this might be up your alley!
Curried Eggs with Rice