Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegetarian cauliflower and egg curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vegetarian cauliflower and egg curry is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular 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 can achieve it.
The ingredients needed to make Vegetarian cauliflower and egg curry:
- Get 1 tbsp vegetable oil
- Get 1 onion
- Take 1 tbsp mild curry powder (I use a store-bought mix)
- Make ready 1 cup basmati rice
- Make ready 1 cauliflower
- Prepare 3 eggs
- Take salt & pepper
- Prepare 1,5 cup coconut milk
- Prepare 1 bunch chives (optional)
How to Make Chickpea Cauliflower Curry. It all starts with sautéed shallot, garlic, ginger, and serrano pepper. 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.
Instructions 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.
Once the cauliflower is tender, uncover the pan and add the mangetout. 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. A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens.
So that is going to wrap it up for this special food vegetarian cauliflower and egg curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
