Cauliflower & Egg Curry
Whisk your taste buds on a flavoursome voyage with my personally crafted cauliflower and egg curry. This unique, nutrient-rich dish is an exotic twist to your everyday curry.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g Cauliflower (Gobi)
- 3 Eggs
- 50 ml Oil
- 1 Onions
- 2 Tomatoes
- 3 cloves Garlic
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- 1 Green Chillies
- 1 handful Coriander
Instructions
- 1
In a large pot heat up the oil on medium heat until hot
- 2
Add the finely diced onions and cook for 3-4 minutes until softened
- 3
Add the finely chopped garlic cloves, and then cook for a further 1-2 minutes – be sure not to burn anything
- 4
Add the diced tomatoes and cook for 3-4 minutes
- 5
Add the spices and the finely chopped green chillies then cook for 4-5 minutes
- 6
As the spices are cooking wash the cauliflower and cut into florets then add into the pan and give it a stir before covering and cooking for 20 minutes
- 7
Add the eggs and cook for 2-3 minutes
- 8
Garnish with the finely chopped coriander
- 9
Serve with chapatti and enjoy!