Asian

Cauliflower and egg curry is for Dinner.

Cauliflower and egg curry takes 10 minutes to prepare.

Cauliflower and egg curry takes 40 minutes to cook.

Cauliflower and egg curry makes 6 servings.

The ingredients for Cauliflower and egg curry are:

3 tbsp olive oil
1 large onion, diced
1 red chilli, finely chopped
4 garlic cloves
3 cm piece piece of ginger, peeled and grated
2 large potatoes cut into bite-sized chunks
2 tbsp curry paste
1 medium cauliflower
400ml can coconut milk
6 hard boiled eggs

Here is how you make Cauliflower and egg curry:

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 portionsNumber of Servings: 6Recipe submitted by SparkPeople user ZOMBIESNAIL.

The nutritional information for Cauliflower and egg curry is:

• Servings Per Recipe: 6
• 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

Cauliflower and egg curry is Asian cuisine.