Vegetarian cauliflower and egg curry
Vegetarian cauliflower and egg curry

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegetarian cauliflower and egg curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegetarian cauliflower and egg curry is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Vegetarian cauliflower and egg curry is something which I’ve loved my whole life.

Low Prices on Millions of Books. Free UK Delivery on Eligible Orders Check Out Vegetarian Curry On eBay. Serve the curry topped with hard boiled eggs and crispy onions.

To get started with this recipe, we have to prepare a few ingredients. You can cook vegetarian cauliflower and egg curry using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegetarian cauliflower and egg curry:
  1. Get 1 tbsp vegetable oil
  2. Get 1 onion
  3. Make ready 1 tbsp mild curry powder (I use a store-bought mix)
  4. Get 1 cup basmati rice
  5. Take 1 cauliflower
  6. Make ready 3 eggs
  7. Make ready salt & pepper
  8. Prepare 1,5 cup coconut milk
  9. Take 1 bunch chives (optional)

Trim the cauliflower, keeping aside any leaves, then halve through the core. Rub the rogan josh paste over the cauliflower, then season with sea salt and black pepper. Whole eggs in coconut masala (egg molee) by Rick Stein. Paneer and cauliflower curry by Tom Kerridge.

Steps to make Vegetarian cauliflower and egg curry:
  1. Cut the cauliflower in small florets.
  2. Boil the cauliflowe until al dente. At the same time, cook the rice according to the time indicated on the packet. Boil the eggs until they are medium to hard-boiled, about 6-8 minutes.
  3. While the cauliflower, rice and eggs are boiling, dice the onion.
  4. In a large non-stick saucepan, heat the oil and fry the onion until fragrant over medium-low heat. Add the curry powder and stir for about 2 minutes. Add the coconut milk. Let simmer on low heat.
  5. Drain the cauliflower and rice when the cooking time is up. Once the eggs are boiled, put them in a bowl under running cold water for a minute.
  6. Add the cauliflower to the sauce. Stir, still on low heat.
  7. Peel the eggs and slice or quarter them. Add to the sauce.
  8. Add salt and pepper to taste.
  9. Optional: use a pair of scissors to cut up a bunch of chives above the pan.
  10. Stir one last time and serve with the rice.

A Cauliflower Curry Star Was Born. The roots of this recipe began when we decided to start cutting back on our meat intake by incorporating at least one meatless dinner a week in our homes. As we racked our brains for dinner ideas, a good vegan curry recipe was the first thing to come to mind for many reasons: Our families love curry. Add to the lentil mixture with the carrots and coconut milk. Add in the blended cashew coconut blend to the pan.

So that’s going to wrap it up with this special food vegetarian cauliflower and egg curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!