Vegetarian cauliflower and egg curry
Vegetarian cauliflower and egg curry

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian cauliflower and egg curry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetarian cauliflower and egg curry is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Vegetarian cauliflower and egg curry is something that I have loved my whole life.

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish, from BBC Good Food. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Huge Cauliflower, Potato & fried eggs mixed village style curry cooking by village women for whole village people & kids.

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

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

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Instructions 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.

Eggs aren't just good for scrambling! Cauliflower and tofu is roasted in the oven with mild seasoning of Indian spices transforming a simple curry into an exotic dish. You would be excited too if you check the database of recipes in there. I have bookmarked so many healthy vegetarian recipes from that site and I'm trying it one by one. How to Make Chickpea Cauliflower Curry.

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