Cauliflower and egg curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp olive oil 1 large onion, diced 1 red chilli, finely chopped 4 garlic cloves3 cm piece piece of ginger, peeled and grated 2 large potatoes cut into bite-sized chunks 2 tbsp curry paste1 medium cauliflower 400ml can coconut milk 6 hard boiled eggs
Heat the oil, stir in the onion and fry over a medium heat for 8-10 minutes.
Add the chilli, garlic and ginger and fry for 2 minutes.
Add the potatoes and cook for 3-4 minutes, stirring frequently.
Stir in the curry paste, then add the cauliflower (broken into small florets) and fry for another 1 minute.
Add the coconut milk and bring to the boil,then 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.
Cut the hard boiled eggs in half, then add them to the curry. Serve with fresh coriander of desired.
Serving Size: Makes 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ZOMBIESNAIL.
Add the chilli, garlic and ginger and fry for 2 minutes.
Add the potatoes and cook for 3-4 minutes, stirring frequently.
Stir in the curry paste, then add the cauliflower (broken into small florets) and fry for another 1 minute.
Add the coconut milk and bring to the boil,then 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.
Cut the hard boiled eggs in half, then add them to the curry. Serve with fresh coriander of desired.
Serving Size: Makes 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ZOMBIESNAIL.
Nutritional Info Amount Per Serving
- Calories: 402.5
- Total Fat: 25.4 g
- Cholesterol: 185.0 mg
- Sodium: 186.8 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 5.8 g
- Protein: 12.7 g
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