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Egg curry with cauliflower rice

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the egg curry

  • 4 free-range eggs
  • 2 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 heaped tsp minced fresh root ginger
  • 1 tsp fennel seeds
  • 2 tsp chilli powder
  • 1 cinnamon stick
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 10 curry leaves
  • 1–2 tbsp tamarind
  • 400g tin chopped tomatoes
  • 2 tbsp roughly chopped fresh coriander

For the cauliflower rice

  • 1 tbsp coriander seeds
  • 2 tbsp flaked almonds
  • 2 tbsp vegetable oil
  • 10 curry leaves
  • 1 cauliflower, stalk removed, florets grated, leaves reserved
  • 2 tsp nigella seeds

Method

  1. Bring a pan of water to the boil, then boil the eggs for 6 minutes. Drain, chill in cold water, then set aside.

  2. Heat a large pan over a medium heat. Add the vegetable oil, then the onions and fry gently for 30 minutes until soft and lightly browned.

  3. Add the garlic, all the spices and the curry leaves. Cook the spices out for a minute, then add the tamarind, tomatoes and 200–300ml water. Simmer for 10 minutes.

  4. Peel the eggs and add to the curry along with the coriander. Cook until the eggs are warmed through, then keep warm until ready to serve.

  5. Heat a large frying pan over a medium-high heat. Toast the coriander seeds and flaked almonds for a minute or two, then remove from the pan and crush down to a coarse powder.

  6. Add the vegetable oil to the pan and fry the curry leaves and reserved cauliflower leaves for 1–2 minutes. Remove and drain on kitchen paper.

  7. Add the grated cauliflower to the pan and dry fry for a few minutes until starting to soften. Stir in the rest of the ingredients, except for the curry leaves and cauliflower leaves. Taste and season.

  8. Serve the egg curry on top of the cauliflower rice and garnish with the curry leaves and cauliflower leaves.

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