Using veg instead of fish starts us off with two of our 5-a-day, plus all the nutrients that go with them, and the egg provides good protein to help us feel fuller for longer.

Serves 2

INGREDIENTS

- 150g brown basmati rice
- 2 large eggs
- 4 chestnut mushrooms
- 3cm piece of ginger
- 1 fresh red chili
- ½ bunch of fresh coriander (15g)
- 2 spring onions
- Olive oil
- Medium curry power
- 100g ripe cherry tomatoes
- 100g frozen peas
- 100g baby spinach
- 1 lemon
- 2 heaped tablespoons fat-free natural yogurt

METHOD

Cook the in a pan of boiling salted water according to the packet instructions, adding the eggs to the pan to soft-boil for the last 6 minutes.

Meanwhile, place a large non-stick frying pan on medium-high heat. Quarter the mushrooms and place in the dry pan, stirring occasionally, while you peel the ginger and deseed the chili. Saving a few slices of chili for garnish, finely chop the rest with the ginger, half the coriander leaves, and all the stalks. Trim and slice the spring onions. Push the mushrooms to one side of the pan, then add 1 tablespoon of oil, the chopped ginger, chili, coriander, and spring onions, and 1 ½ heaped teaspoons of curry powder. Stir-fry for 2 minutes, while you halve and add the tomatoes, followed by the peas and spinach. Drain and add the rice. Toss, stir regularly, and fry for 4 minutes, then squeeze in half the lemon juice and season to perfection.

Briefly hold the eggs under cold running water until cool enough to handle, then peel, halve and dot in and around the vegeree. Spoon over the yogurt, sprinkle with the reserved chili and coriander leaves, add an extra pinch of curry powder, and serve right away, with lemon wedges for squeezing over.