Egg Curry with Cauliflower Rice

Egg Curry with Cauliflower Rice
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Ingredients
For the Cauliflower Rice...
 1 cauliflower
 butter or oil
  coriander or any herb of your preference
 salt to taste (optional)
For the Curry...
 rapeseed oil or your preferred oil
 5-6 eggs
 1 tsp cumin
 1 tsp black mustard seeds (rai seeds)
 5-6 cloves
 6-7 curry leaves
 3-4 cinnamon sticks (approx 1 inch)
 6-8 fenugreek seeds
 chopped onions
 chopped garlic
 chopped green chillies
 chopped ginger
 1 tsp turmeric
 1 tsp red chilli powder
 1 tsp ground coriander & cumin powder
 2 tsp garam masala
 1 tin (400 g) chopped tomatoes I used Mr Organic chopped tomatoes
 single cream to taste (I used about 140ml)
 coriander for garnish
 green chilly for garnish
Method
For the Cauliflower Rice...
1

Wash & roughly chop your cauliflower

2

Throw your chopped cauliflower into a food processor

3

Blitz the cauliflower

4

Heat the butter (or oil) in a pan

5

Add and stir in the blitzed cauliflower rice for 1-2 mins

6

Add coriander or any herb of your preference for flavour

7

Sprinkle some salt (optional)

For the Curry...
8

Put 5-6 eggs to boil and in the meantime heat some rapeseed oil in a wok or large pan

9

To the oil, add 1 tsp of cumin

10

Add your black mustard seeds, cloves & curry leaves

11

Add your cinnamon sticks & fenugreek seeds

12

Once the seeds start crackling on medium heat, add your chopped onions and garlic

13

Fry them in the pan on high flame for 3 mins or until brown

14

Add the chopped green chillies & chopped ginger

15

Stir fry for 1 min

16

Add your turmeric then the red chilli powder

17

Add 1 tsp ground coriander & cumin powder then 2 tsp of garam masala

18

Stir well to incorporate all the ingredients

19

Add your chopped tomatoes

20

Add single cream to taste (I added about 140ml)

21

Cut your boiled eggs in half and mix everything in

22

Serve with coriander and green chilly garnish on a bed of cauliflower rice

Ingredients

Ingredients
For the Cauliflower Rice...
 1 cauliflower
 butter or oil
  coriander or any herb of your preference
 salt to taste (optional)
For the Curry...
 rapeseed oil or your preferred oil
 5-6 eggs
 1 tsp cumin
 1 tsp black mustard seeds (rai seeds)
 5-6 cloves
 6-7 curry leaves
 3-4 cinnamon sticks (approx 1 inch)
 6-8 fenugreek seeds
 chopped onions
 chopped garlic
 chopped green chillies
 chopped ginger
 1 tsp turmeric
 1 tsp red chilli powder
 1 tsp ground coriander & cumin powder
 2 tsp garam masala
 1 tin (400 g) chopped tomatoes I used Mr Organic chopped tomatoes
 single cream to taste (I used about 140ml)
 coriander for garnish
 green chilly for garnish

Directions

Method
For the Cauliflower Rice...
1

Wash & roughly chop your cauliflower

2

Throw your chopped cauliflower into a food processor

3

Blitz the cauliflower

4

Heat the butter (or oil) in a pan

5

Add and stir in the blitzed cauliflower rice for 1-2 mins

6

Add coriander or any herb of your preference for flavour

7

Sprinkle some salt (optional)

For the Curry...
8

Put 5-6 eggs to boil and in the meantime heat some rapeseed oil in a wok or large pan

9

To the oil, add 1 tsp of cumin

10

Add your black mustard seeds, cloves & curry leaves

11

Add your cinnamon sticks & fenugreek seeds

12

Once the seeds start crackling on medium heat, add your chopped onions and garlic

13

Fry them in the pan on high flame for 3 mins or until brown

14

Add the chopped green chillies & chopped ginger

15

Stir fry for 1 min

16

Add your turmeric then the red chilli powder

17

Add 1 tsp ground coriander & cumin powder then 2 tsp of garam masala

18

Stir well to incorporate all the ingredients

19

Add your chopped tomatoes

20

Add single cream to taste (I added about 140ml)

21

Cut your boiled eggs in half and mix everything in

22

Serve with coriander and green chilly garnish on a bed of cauliflower rice

Egg Curry with Cauliflower Rice
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