Egg, Potato and Cauliflower Curry
Prep:  20 minutes
Cook:  40 minutes
Serves:  4
Average: 3.5 (13 votes)
Difficulty:
Cuisine:
Saved:
Indian
163
Recipe by: Australian Eggs
This Indian curry recipe uses eggs, potato and cauliflower to make an easy vegetarian winter dinner recipe.
Credit: Whisk Media Group
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Egg, Potato and Cauliflower Curry
Ingredients:
Method:
  1. Bring a small saucepan of water to the boil, add the eggs and cook for 9 minutes. Drain and plunge into cold water to cool. Crack, peel and cut into halves and quarters. Set aside
  2. Heat the oil in a heavy based saucepan. Add the onion and cook for 5 minutes until soft, then add the ginger, garlic and spices. Cook for a further 1 minute
  3. Stir in the tomatoes, cauliflower, potato and chilli (if using)
  4. Add 1/2 cup of water, put the lid on, and cook gently for 30 minutes
  5. Once potato is cooked, add the peas, spinach, lemon juice and boiled eggs. Cook for 2 minutes, sprinkle in coriander and serve
  6. Serve with a dollop of yogurt and Naan bread
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