• Serves: 2



  1. Wash the rice and place into a small saucepan. Cover with cold water so the water comes 15mm about the rice. Place over high heat and bring to the boil
  2. Reduce the heat and loosely place a lid over the pot. Cook for 10 minutes
  3. After the 10 minutes, turn off the heat, remove the saucepan and set aside for 10 minutes with the lid covering tightly.
  4. While the rice is cooking, put the coconut oil into a medium sized saucepan, Add the onion, garlic and cook until beginning to soften. Add the squash and cook for 2 minutes.
  5. Add the ginger, chilli, lime leaves and lemongrass.
  6. Stir in the stock, soya sauce and tomato puree. Bring to the simmer and cook until the squash is nearly cooked through.
  7. Add the coconut milk and purple sprouting broccoli. Cook for a further 5 minutes until the broccoli and just cooked.
  8. Cut the hardboiled eggs into wedges and carefully fold through with the coriander and chunks of spring onion. Check the seasoning, adding salt and pepper to taste, if required
  9. Divide the rice between two bowls then spoon on the squash and egg curry. Garnish with the fine strips of spring onion and lime wedges.