Egg & Cauliflower Curry
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A spiced egg and cauliflower curry with crispy browned eggs in a flavorful tomato-based sauce. This satisfying dish is perfect served with rice or bread.
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp panch phoron
- 1 large red onion finely sliced
- 5 fresh ginger peeled and finely chopped
- 4 clove garlic finely chopped
- 1 green chilli finely chopped
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 7/16 lbs chopped tomatoes
- 1/3 lbs cauliflower broken into small florets
- 1 tsp salt
- 1/2 tsp sugar
- 13 8/15 tbsp water
- fresh coriander/cilantro finely chopped, leaves and stalks kept separate
- 1 tsp garam masala
- 1 tsp English mustard paste mixed with 1 tbsp water
- 0.5 lemon juice of
- 1 tbsp vegetable oil
- 4 eggs hard-boiled and peeled
- 1/2 tsp ground turmeric
- 1/2 tsp salt
Nutrition (per serving, estimated)
Estimated based off 15 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 606 mg
- Iron: 9.58 mg
- Magnesium: 126 mg
- Phosphorus: 713 mg
- Potassium: 1879 mg
- Zinc: 5.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp vegetable oil
- 1 tbsp panch phoron
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 7/16 lbs chopped tomatoes
- 1 tsp salt
- 1/2 tsp sugar
- 13 8/15 tbsp water
- 1 tsp garam masala
- 1 tbsp vegetable oil
- 1/2 tsp ground turmeric
- 1/2 tsp salt
Prepare
- 1 large red onion, finely sliced
- 5 fresh ginger, peeled and finely chopped
- 4 clove garlic, finely chopped
- 1 green chilli, finely chopped
- 1/3 lbs cauliflower, broken into small florets
- fresh coriander/cilantro, finely chopped, leaves and stalks kept separate
- 1 tsp English mustard paste, mixed with 1 tbsp water
- 0.5 lemon, juice of
- 4 eggs, hard-boiled and peeled
Let's Cook
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Step 1.
Heat 3 tbsp vegetable oil in a medium non-stick saucepan with a lid over medium heat. When hot, add 1 tbsp panch phoron and let sizzle briefly, about 10–15 seconds, being careful not to burn the fenugreek seeds. Add the finely sliced red onion and cook for 5–6 minutes, stirring occasionally, until starting to soften.
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Step 2.
Add the finely chopped ginger, garlic, and green chilli to the pan. Cook for 2–3 minutes, stirring frequently, until fragrant. Stir in 1 tsp ground turmeric, ¼ tsp chilli powder, and 200g chopped tomatoes. Then add 150g cauliflower broken into small florets, 1 tsp salt, ½ tsp sugar, and 200ml water. Stir to combine, cover, and simmer for 5–6 minutes until the cauliflower is tender when pierced with a fork.
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Step 3.
While the cauliflower simmers, prepare the eggs. Heat 1 tbsp vegetable oil in a non-stick frying pan over medium heat. Add the 4 hard-boiled and peeled eggs, ½ tsp ground turmeric, and ½ tsp salt. Stir and roll the eggs gently for 3–4 minutes until they are gnarled, cracked, and browned all over. Remove from heat and set aside.
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Step 4.
When the cauliflower is cooked, gently stir in the browned eggs, finely chopped coriander stalks, 1 tsp garam masala, and the mustard mixture (1 tsp English mustard paste mixed with 1 tbsp water). Squeeze in the juice of ½ lemon, taste and adjust seasoning with salt or more water if needed. Serve garnished with the chopped coriander leaves.