Cauliflower AND EGG Curry
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A bold curry featuring cauliflower and fried boiled eggs in a rich, spiced tomato sauce. The eggs are boiled then fried until wrinkled to trap the sauce.
Ingredients
- 73.9 ml vegetable oil
- 2 onions chopped into 1cm/½ inch cubes
- 5 fresh root ginger peeled and grated
- 5 clove garlic grated
- 4.93 ml cumin seeds
- 29.6 ml garam masala
- 7.39 ml ground cumin
- 7.39 ml ground coriander
- 4.93 ml ground turmeric
- chilli powder
- 400 g canned chopped tomatoes
- 1 small cauliflower cut into small florets
- 7.39 ml salt
- 9.86 ml sugar
- 8 large eggs
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 409 mg
- Iron: 7.37 mg
- Magnesium: 86.6 mg
- Phosphorus: 642 mg
- Potassium: 1348 mg
- Zinc: 5.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml vegetable oil
- 4.93 ml cumin seeds
- 29.6 ml garam masala
- 7.39 ml ground cumin
- 7.39 ml ground coriander
- 4.93 ml ground turmeric
- chilli powder
- 400 g canned chopped tomatoes
- 7.39 ml salt
- 9.86 ml sugar
- 8 large eggs
Prepare
- 2 onions, chopped into 1cm/½ inch cubes
- 5 fresh root ginger, peeled and grated
- Grate 5 clove garlic
- 1 small cauliflower, cut into small florets
Let's Cook
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Step 1.
Heat 3 tablespoons of vegetable oil in a large heavy saucepan over medium heat. Add the diced onions, grated ginger, grated garlic, and cumin seeds. Fry for 8 minutes, stirring occasionally, until the onions have softened and turned golden brown.
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Step 2.
Add the garam masala, ground cumin, ground coriander, ground turmeric, and chili powder to the pan. Stir until fully mixed, then add the chopped tomatoes, cauliflower florets, 450ml water, salt, and sugar. Bring to a boil, then reduce heat to low and simmer gently for 10 minutes. Avoid over-stirring to keep cauliflower florets intact; add more water if the sauce becomes too dry.
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Step 3.
While the sauce simmers, bring a large pot of water to a boil. Carefully add the eggs and simmer for 8 minutes. Drain and run under cold water, then peel the eggs.
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Step 4.
Heat the remaining 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat. Add the peeled boiled eggs and fry until they become gnarled, cracked, and brown all over. Transfer the fried eggs to the curry sauce, bring back to a boil, then simmer for 6 more minutes. Optionally, halve the eggs to let some yolk melt into the sauce. Adjust consistency with more water if needed before serving.