Cauliflower and egg curry

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    Here is a simple recipe for a Cauliflower Curry I just made. Tastes great served with kasha or brown rice (depending on your diet)


    3 tbsp oilve 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 tbsp curry paste
    1 medium cauliflower , broken into florets
    400ml can unsweetened coconut milk
    6 hard-boiled eggs , halved lengthways
    large handful of roughly chopped fresh coriander
    4 garlic cloves , finely chopped
    80g young spinach leaves

    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. 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. Add spinach and 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 coriander.

    Here is a link to simple home made curry pastes:

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