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–+ servings
Cauliflower Egg Curry

Cauliflower & Egg Curry

by Nabeela Kauser
Whisk your taste buds on a flavoursome voyage with my personally crafted cauliflower and egg curry. This unique, nutrient-rich dish is an exotic twist to your everyday curry.
5 from 17 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 211 kcal

Ingredients

  • 400 g Cauliflower Gobi
  • 3 Eggs
  • 50 ml Oil
  • 1 Onions
  • 2 Tomatoes
  • 3 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Cumin Seeds
  • 1 Green Chillies
  • 1 handful Coriander

Instructions

  • In a large pot heat up the oil on medium heat until hot
  • Add the finely diced onions and cook for 3-4 minutes until softened
  • Add the finely chopped garlic cloves, and then cook for a further 1-2 minutes – be sure not to burn anything
  • Add the diced tomatoes and cook for 3-4 minutes
  • Add the spices and the finely chopped green chillies then cook for 4-5 minutes
  • As the spices are cooking wash the cauliflower and cut into florets then add into the pan and give it a stir before covering and cooking for 20 minutes
  • Add the eggs and cook for 2-3 minutes
  • Garnish with the finely chopped coriander
  • Serve with chapatti and enjoy!

Video

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 211kcalCarbohydrates: 12gProtein: 7gFat: 16gSaturated Fat: 2gTrans Fat: 0.1gCholesterol: 123mgSodium: 710mgPotassium: 576mgFibre: 4gSugar: 5gVitamin A: 913IUVitamin C: 61mgVitamin D: 1µgCalcium: 65mgIron: 2mg
Keyword Cauliflower, Curry, Egg, Food, Gobi, Recipe, Vegetarian
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