How To Make Cauliflower, Egg & Potato Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 1 small cauliflower, cut into florets
- 4 boiled eggs
- 2 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh cilantro, for garnish
Instructions
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Heat oil in a pan and add chopped onions. Saute until golden brown.
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Add minced garlic, grated ginger, and slit green chilies. Cook for a minute.
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Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
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Add tomato puree and cook until the oil separates.
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Add cauliflower florets and cubed potatoes. Mix everything together.
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Add enough water to cover the vegetables. Cover and simmer until the vegetables are cooked through.
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Carefully peel the boiled eggs and add them to the curry. Gently stir to coat the eggs.
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Sprinkle garam masala and garnish with fresh cilantro.
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Serve hot with rice or naan bread.
Nutrition
- Calories : 268kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 612mg
- Total Carbohydrates : 28g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 13g
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