Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
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
Method
-
Bring a pan of water to the boil, then boil the eggs for 6 minutes. Drain, chill in cold water, then set aside.
-
Heat a large pan over a medium heat. Add the vegetable oil, then the onions and fry gently for 30 minutes until soft and lightly browned.
-
Add the garlic, all the spices and the curry leaves. Cook the spices out for a minute, then add the tamarind, tomatoes and 200–300ml water. Simmer for 10 minutes.
-
Peel the eggs and add to the curry along with the coriander. Cook until the eggs are warmed through, then keep warm until ready to serve.
-
Heat a large frying pan over a medium-high heat. Toast the coriander seeds and flaked almonds for a minute or two, then remove from the pan and crush down to a coarse powder.
-
Add the vegetable oil to the pan and fry the curry leaves and reserved cauliflower leaves for 1–2 minutes. Remove and drain on kitchen paper.
-
Add the grated cauliflower to the pan and dry fry for a few minutes until starting to soften. Stir in the rest of the ingredients, except for the curry leaves and cauliflower leaves. Taste and season.
-
Serve the egg curry on top of the cauliflower rice and garnish with the curry leaves and cauliflower leaves.