Curry Vegetable Egg Bake Recipes

CURRY VEGETABLE EGG BAKE

Curry Vegetable Egg Bake image

The perfect vegetarian addition to your summer brunch menu, our flavorful Curry Vegetable Egg Bake can be on the table in just 45 minutes.

Provided by Angie McGowan

Categories Breakfast

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 cup sliced mushrooms
1/4 cup chopped onion
1 cup chopped zucchini
1 cup chopped yellow summer squash
1 1/2 teaspoons curry powder
1/2 cup Original Bisquick™ mix
1 cup milk
6 eggs
1 cup diced tomato

Steps:

Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

Nutrition Facts : ServingSize 1 Serving

CAULIFLOWER, EGG & POTATO CURRY

Cauliflower, egg & potato curry image

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

Provided by Ruth Watson

Categories Dinner, Main course

Time 1h

Number Of Ingredients 12

Ingredients

3 tbsp vegetable oil
1 large onion , peeled and diced
1 plump red chilli , seeds removed if you want, finely chopped
thumb-sized piece of root ginger , peeled and grated
2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
2 tbsp curry paste (Patak's Cumin & chilli is good)
1 medium cauliflower , broken into florets
400ml can coconut milk
6 hard-boiled eggs , halved lengthways
2 tbsp toasted flaked almonds (optional)
large handful of 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, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. 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.

Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium

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