Cauliflower & Egg Curry
Cauliflower & Egg Curry
5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Total Time 45 minutes
Servings: 4
This cauliflower and egg curry is a twist on the popular aloo gobi curry. A delicious dish made with cauliflower and scrambled eggs. Serve with chapatti for a delicious weekend dinner or quick midweek meal.

Nutrition: per serving

Calories211kcal
Carbs12g
Fat16g
Saturates2g
Sugars5g
Protein7g
Fibre4g

Ingredients

  • 400 g Cauliflower
  • 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
  • Coriander

Instructions

  • In a large pot heat up the oil on medium heat until hot.
  • Add the finely diced onions and cook for 4-5 minutes until softened.
  • Add the finely chopped garlic cloves and ginger then cook for a further 1-2 minutes – be sure not to burn anything.
  • Add the diced tomatoes and cook for 3-4 minutes.
  • Add the spices and the finely chopped green chillies then cook for 3-4 minutes.
  • As the spices are cooking wash the cauliflower and cut it into florets then add to the pan and give it a stir before covering and cooking for 20 minutes.
  • Add the eggs and cook for 2-3 minutes.
  • Garnish with the finely chopped coriander.
  • Serve with chapatti and enjoy!

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