Cauliflower and Egg Curry

Name: Cauliflower and Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tbsp ground coriander; ½ tbsp ground cumin; 400 g/14 oz canned chopped tomatoes; 1 small cauliflower, cut into small florets; ⅛ tsp chilli powder; 2 tbsp garam masala; 5 tbsp vegetable oil; 1 tsp ground turmeric; 2 onions, chopped into 1 cm/½ inch cubes; 5 garlic cloves, grated; 5 cm/2 inch piece of fresh root ginger, peeled and grated; 8 large eggs; 1 tsp cumin seeds; 1½ tsp salt; 2 tsp sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

Cauli and egg work together brilliantly in this bright, bold curry. Boil your eggs, then fry them to give a gnarled, wrinkled finish. These pockets trap the gorgeous rich sauce and that’s the charm of the egg curry.

Ingredients

5 tbsp vegetable oil
2 onions, chopped into 1 cm/½ inch cubes
5 cm/

Asia
India
Main course
Vegetarian
Gluten-free
Spicy

Method

Put 3 tablespoons of the vegetable oil in a large heavy saucepan and set over a medium heat. When hot, add the diced onions, ginger, garlic and cumin seeds and fry for 8 minutes or until the onions have softened and turned golden brown.
Add the garam masala, ground