Try this Cauliflower, egg and potato curry recipe, or contribute your own.
Suggest a better descriptionHeat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 579 | ||
Calories from Fat: 327 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 48 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 279.2mg | 86 % | |
Sodium 358.5mg | 12 % | |
Potassium 1657.4mg | 44 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 40.9g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 579
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