Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian cauliflower and egg curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Huge Cauliflower, Potato & fried eggs mixed village style curry cooking by village women for whole village people & kids. The Vegetarian Keto Diet is getting more popular, the demand of meat-free meals is high. Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked.
Vegetarian cauliflower and egg curry is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Vegetarian cauliflower and egg curry is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Take 1 tbsp vegetable oil
- Make ready 1 onion
- Take 1 tbsp mild curry powder (I use a store-bought mix)
- Get 1 cup basmati rice
- Prepare 1 cauliflower
- Make ready 3 eggs
- Get salt & pepper
- Make ready 1,5 cup coconut milk
- Get 1 bunch chives (optional)
Then we throw in the ultimate flavor punch - red curry paste! The heartiness comes from plenty of chopped cauliflower and cooked chickpeas, which simmer away until tender. 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.
Steps to make Vegetarian cauliflower and egg curry:
- Cut the cauliflower in small florets.
- 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.
- While the cauliflower, rice and eggs are boiling, dice the onion.
- 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.
- 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.
- Add the cauliflower to the sauce. Stir, still on low heat.
- Peel the eggs and slice or quarter them. Add to the sauce.
- Add salt and pepper to taste.
- Optional: use a pair of scissors to cut up a bunch of chives above the pan.
- Stir one last time and serve with the rice.
I have bookmarked so many healthy vegetarian recipes from that site and I'm trying it one by one. This vegan Indian cauliflower curry recipe is a delight for the senses. Whatever the origins of curry are, you can enjoy it from the comfort of your home wherever you live. Once the cauliflower is tender, uncover the pan and add the mangetout. Be the first to review this recipe.
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