Curried Rice and Ham

We got home at 11pm last night after a great weekend visiting family. This morning was quite hurried with Haddon going back to school, an awards ceremony in the mix, and an afternoon full of laundry and cranky children. So, when it came time to make dinner, I had empty cupboards and a very hungry brood to feed. For all of you curry lovers - this is what I came up with. It's a recipe I tweaked a bit - and it was to die for. We all voted, and this one goes in the 'regular' divider of my recipe box! And Amber - it would be sooo easy to make vegan...go for it!

Curried Rice and Ham

1/2 cup chopped Onion
2 Tbl. butter or margarine
4 cups cooked rice (any kind)
1 Tbl. dried parsley flakes
1 tsp. salt
1/2 tsp. curry powder
12 slices deli ham, diced
4 hard cooked eggs, diced

Sauce:
1/4 cup butter or margarine
2 Tbl. cornstarch
1/4 tsp. curry powder
1/4 tsp. salt
2 cups milk, divided

Saute the onion in butter until tender, about 3 minutes. In a large bowl, combine onion, rice, parsley, salt, curry powder, ham, and eggs. Spread evenly into a greased 9x13 pan. For sauce, melt butter in a saucepan. Combine cornstarch, curry powder, salt and 1/3 cup milk. Mix well. Gradually stir into butter, and add remaining milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes. Pour over rice mixture. Cover and bake at 375 for 25 minutes.