Egg curry with cauliflower rice

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the egg curry

  • 4 free-range eggs
  • 2 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 heaped tsp minced fresh root ginger
  • 1 tsp fennel seeds
  • 2 tsp chilli powder
  • 1 cinnamon stick
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 10 curry leaves
  • 1–2 tbsp tamarind
  • 400g tin chopped tomatoes
  • 2 tbsp roughly chopped fresh coriander

For the cauliflower rice

  • 1 tbsp coriander seeds
  • 2 tbsp flaked almonds
  • 2 tbsp vegetable oil
  • 10 curry leaves
  • 1 cauliflower, stalk removed, florets grated, leaves reserved
  • 2 tsp nigella seeds
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