Cauliflower Egg Potato Curry Recipes

CAULIFLOWER & EGG CURRY

Cauliflower & Egg Curry image

This is a tried and tested favourite in my family. We are all carnivores, but this is the favourite curry. It really can change the way you eat cauliflower forever.

Provided by Chef Incy

Categories Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 large onion, peeled and diced
1 large red chili pepper, seeds removed if you want, finely chopped
1 inch piece gingerroot, peeled and grated (or 1 tsp of ready made ginger paste from a jar)
2 tablespoons curry paste (Patak's Cumin & chilli is good)
1 large cauliflower, broken into florets
400 ml coconut milk (sometimes 2 if you like a good amount of sauce or if you add extras)
6 -8 hard-boiled eggs, halved lengthways
2 tablespoons toasted sliced almonds (optional)
roughly chopped fresh coriander
4 garlic cloves, finely chopped

Steps:

Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
NOTE - You can add potatoes, sweet potatoes, butternut squash or other root veg to bulk if you want. Add them at stage 2 before you add the curry paste. Fry for 4-5 minutes then add the paste. If you want to add something like spinach, then add it at the end of cooking time for say a minute or 2.
The preparation time and cooking times may vary.

Nutrition Facts : Calories 492.9, Fat 40.9, SaturatedFat 23.2, Cholesterol 279.8, Sodium 173.8, Carbohydrate 21.4, Fiber 6.1, Sugar 7.2, Protein 16.7

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