Egg and Cauliflower Curry

 

Egg and Cauliflower Curry

Light curry bursting with color and vegetables. Quick and easy, it makes such a great family meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Keyword: cauliflower, curry, egg

Ingredients

  • 2 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1/2 cinnamon stick
  • 2 whole cloves
  • 1 bay leaf
  • 1 large onion very finely chopped
  • 2 garlic cloves very finely chopped
  • 2* 400 g cans of chopped tomatoes
  • 2 green chillies seeded and finely chopped
  • 2 handfuls of fresh coriander chopped, plus extra leaves to garnish
  • 1 tbsp freshly grated root ginger
  • 2 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 tbsp tandoori curry paste or powder
  • 1 tbsp salt
  • good pinch of palm sugar
  • 1 cauliflower trimmed and cut into small florents
  • 8 eggs (preferably free-range)
  • drop of white wine vinegar
  • shop-bought chapatis or basmatic rice to serve (optional)

Instructions

  • Heat the oil in a large pan and tip in the cumin seeds, cinnamon stick, cloves and bay leaves. When they are sizzling, add the onion and garlic. Reduce the heat to very low and cook gently for 5 minutes, stirring continuously. Cover and cook for another 5 minutes, then using a tongs, remove the cinnamon stick, cloves and bay leaf.
  • Increase the heat and saute the onion until golden, pressing it against the sides of the pan to crush it down. Turn the heat down and add the tomatoes, chillies, coriander, ginger, turmeric, garam masala, tandoori paste or powder, salt and palm sugar, stirring to combine. Add the cauliflower, then bring to the boil, cover, reduce the heat again and simmer for another 10-15 minutes, or until the cauliflower florets are soft.
  • Meanwhile, hard boil the eggs in a large pan of boiling water with the vinegar for about 7 minutes. Drain and rinse under cold running water to prevent them from cooking further. Shell the eggs and cut each one in half lengthways with a sharp knife. Nestle them on top of the cauliflower curry with the yolks facing upwards. Replace the lid and cook on a very heat for another 10 minutes.
  • Divide among bowls and garnish with the coriander leaves, then serve with the chapatis or rice, if liked.

Notes

I like to serve this curry with some wholewheat chapatis, which are great for scooping up the sauce. They are now stocked in a number of the larger  supermarkets or you`ll find them in any ethnic food store, otherwise it`s also delicious with rice.
 
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