Wow, time flies when you are cooking alongside 50 or so other amazing food bloggers! Welcome to week 7 of The Food Matters Project.

Our hostess this week, Joanne from Eats Well With Others selected Curried Tomato Soup with Hard-Boiled Eggs, click here for the original recipe on Joanne’s blog.

While the recipe sounds delicious, I immediately knew I wasn’t going to make a tomato soup. Now don’t get me wrong, I LOVE tomato soup, probably too much, hence why I chose not to make it.  See, tomatoes are out of season here and I just couldn’t bear using canned tomatoes for a tomato soup.  I do use canned tomatoes all the time but they are not the star of the show.  A tomato is what makes tomato soup.  So I bookmarked this fabulous sounding soup recipe and will be coming back to it when I can get my hands on some ripe, red, luscious tomatoes.  Maybe even from my own organic garden!  Post coming to explain more about that later in the week – very exciting stuff growing around here!

Looking over the list of ingredients, my mind immediately went to Curry Fried Rice with Hard-Boiled Eggs on top.  I was thinking of Penang Malaysian again (remember this Mango Shrimp), and they serve a coconut fried rice and veggies dish with hard-boiled eggs on top that is awesome. While this fried rice was inspired by Penang’s, this dish is based on the ingredients in Bittman’s original recipe (except potatoes).

It came out great but REALLY spicy, which I like but isn’t for everyone.  I used a whole Thai chile (including seeds).  See below in the notes section for recommendations on how to modify the spice level for this dish.  And don’t forget to click here to see what all of the other Food Matters Project participants are conjuring up this week!

NOTES:

  • Whenever making Fried Rice, you want to use pre-cooked rice. Check out the notes section of my Kimchi Fried Rice recipe to learn more about what rice I use to save time and not have to plan cooking my rice in advance.
  • Since this recipe is only using 1/2 the head of cauliflower, I feel obligated to give you great ways to use that other half! You could make Perfect Roasted Cauliflower - super easy.  Just cut the recipe in half.  You could use it to make Creamy Mashed Cauliflower.  Since you only have half a head, combine it with 2 russet potatoes. Yum!  Or a recipe that is perfect and only calls for 1/2 head of cauliflower is this amazing Curried Cauliflower and Quinoa from my friend Ana at BlueBird Kisses.  I mean you already have the curry powder out right?
  • OK folks, Thai chiles are hot. I used the whole chile, including seeds.  I DO NOT recommend this unless you really like Spicy Food – like on a scale of 1 to 5, 4.5 Spicy. If you want this dish to have a serious kick, use the Thai chile.  If you want to go Spicy, use the Thai chile but remove the seeds and ribs.  If you want to go Medium-Spicy, use a small jalapeno.  If you want to go Medium, use a small jalapeno but remove the seeds and ribs.  If you want to go Mild, omit all chile peppers, only use 1.5 T of curry powder and 1/2 teaspoon of Palm Sugar.
  • We haven’t discussed the Hard-Boiled Eggs yet, if you need a foolproof technique for perfect eggs every time, read this article I wrote last year for WellBox.

5.0 from 1 reviews
The Food Matters Project: Curry Fried Rice with Hard-Boiled Eggs
 
Prep:
Cook:
Total:
 
9 Points Plus Per Serving -- Recipe Makes 5 Servings -- Individual Serving is 1.5 Cups Fried Rice + 1 Hard-Boiled Egg (7 Points Plus without the Egg)
By:
Serves: 5
Ingredients
  • 1 tablespoon canola oil or coconut oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2" piece ginger root, peeled and chopped
  • 1 Thai chile (optional), chopped
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon palm sugar (or brown sugar)
  • ½ cup diced tomatoes with juice (or 1 medium tomato chopped)
  • 1 large carrot, peeled, halved and sliced into ½" half-moons (approx 1 cup)
  • ½ head cauliflower, cut into small pieces (approx 2 cups)
  • ½ cup frozen organic peas
  • ½ cup light coconut milk
  • 4 cups cooked brown rice, cooled
  • 1 tablespoon soy sauce or tamari
  • cilantro, coarsely chopped
  • 5 hard boiled eggs, peeled and sliced
Instructions
PREP:[img:1]
  1. I used the food processor to save time. Place garlic in bowl, process until chopped and add ginger. Next add onion and chili.
  2. Pulse until just chopped. Set aside.
  3. Peel carrot, halve and cut into ½" half-moons.
  4. Cut cauilflower into small bite sized pieces. Measure peas, combine and set aside. Combine curry powder, cumin, salt and sugar in a small dish. Coarsely chop cilantro, measure tomatoes, coconut milk, soy sauce and oil. Notice the large ziploc bag with cauliflower? Since the recipe only calls for half a head of cauliflower, I still cut up the other half and am setting it aside to use for tomorrow nights dinner. See notes section for ideas!
COOK:
  1. Heat very large frying pan or Wok over high heat. Once hot, add oil. Add in onion mixture and cook for 2 to 3 minutes, stirring frequently, until soft.
  2. Add spices and cook, stirring constantly, for 30 seconds.
  3. Next add in tomatoes, stir to combine. Lower heat to medium.
  4. Toss in veggies and coconut milk. Stir to combine, cover and cook 5 to 7 minutes until veggies are just soft.
  5. Remove lid, add rice and soy sauce, toss to coat.
  6. Cook 2 to 4 more minutes, tossing, until more liquid is evaporated.
  7. Serve with hard boiled egg and freshly chopped cilantro. Enjoy!