Side dishe for 4

Curried Rice Egg Salad

Name: Curried Rice Egg Salad
Total time: 37 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 1 tbsp olive or rapeseed oil; 1 onion chopped; 2 tbsp mild curry paste; 1 tsp ground turmeric; 300 g basmati rice; 50 g raisins; 1 chicken or vegetable stock cube; 3 eggs; small bunch of coriander leaves picked; 30 g flaked almonds toasted; 2 carrots grated or finely shredded; 1/2 cucumber sliced

$6.33for 437 minServes 4

Curried basmati rice mixes with firm eggs, raisins, carrots, cucumber, almonds, and coriander for a warm, crunchy salad.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Wild, 11 oz$0.15/oz typical	11 oz	$1.59Typical price
	Dried fruit and raisins, 1.75 oz$0.45/oz typical	1.75 oz	$0.79Typical price
	Broth, 1 oz$0.07/oz typical	1 oz	$0.07Typical price
	Eggs, 3$0.30 each typical	3	$0.90Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
	Nuts and seeds, 1 oz$0.70/oz typical	1 oz	$0.74Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.34Typical price
	Cucumbers, 0.5$0.89 each typical	0.5	$0.45Typical price
Total for the servings shown		$6.33

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilAsian sauces and pastesDried herbs, spices and seasoning blends

Not included in the cost.

37 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

British and Irish Vegetarian Dairy-free Budget Side dishes Summer

Typical price

$1.58 per serving$6.33 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp olive or rapeseed oil
1 onion chopped
2 tbsp mild curry paste
1 tsp ground turmeric
300 g basmati rice
50 g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander leaves picked
30 g flaked almonds toasted
2 carrots grated or finely shredded
1/2 cucumber sliced

Steps

Boil the eggs in water for 10 minutes, cool them, peel them, and chop them.
Cook the rice with the stock cube and water in a 2-quart saucepan for 15 minutes, then drain it.
Heat the oil in a large skillet over medium heat, cook the onion for 5 minutes, and stir in the curry paste and turmeric.
Add the rice and raisins to the skillet, stir for 3 minutes, and let the mixture cool for 5 minutes.
Stir in the eggs, coriander, carrots, cucumber, and toasted almonds.

Main ingredient on sale this week? See what to make with eggs on sale.