Cauliflower & Egg Curry
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.
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!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 211kcalCarbohydrates: 12gProtein: 7gFat: 16gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 123mgSodium: 710mgPotassium: 576mgFiber: 4gSugar: 5gVitamin A: 913IUVitamin C: 61mgCalcium: 65mgIron: 2mg
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