• 2 large eggs Egg, whole, boiled
• 150g brown rice Brown Rice, boiled
• 80g cherry tomatoes Cherry Tomatoes
• 80g carrots Carrots, raw
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the cherry tomatoes and carrot, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the cherry tomatoes and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

Tap ingredients and steps to tick them off as you cook.