30 minutes to make.
75g basmati rice
2 onions, finely sliced
150g cauliflower, broken into small florets
1 tablespoon curry paste
1x 200g tin of chickpeas, drained and rinsed
a large handful of coriander chopped
Cook the basmati rice following the packets instructions. Soften the onion in 2teaspoon oil for about 10 minutes, until golden.
Remove from the pan and tip in the cauliflower along with a drizzle of oil and fry for 1 minute.
Add the curry paste and fry for 3 minutes more.
Stir in 100ml of water, turn down the heat and cover the pan with a lid. Cook until tender, adding the onions half way through. Remove the lid and cook until the liquid has gone. Add chickpeas and heat through.
Meanwhile poach the eggs until the whites are set and the yolks runny. Fork the rice through the cauliflower mix, scattering with coriander.
Serve topping each with a poached egg.