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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Cauliflower & Spinach Egg Curry

Cauliflower & Spinach Egg Curry

5 from 3 votes

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This light cauliflower & spinach egg curry is bursting with colour and vegetables.  Quick and easy, it makes such a great family meal.

Cauliflower & Spinach Egg Curry

Cauliflower, Spinach & Egg Curry: A Great Vegetarian Recipe

Looking for something comforting, packed with flavour, and super satisfying? This cauliflower, spinach & egg curry might just be your new go-to. It’s a veggie twist on a classic, with tender cauliflower, wilted spinach, and perfectly cooked eggs all simmered in a rich, spiced sauce. A true crowd-pleaser that vegetarians and meat-eaters can enjoy together.

This recipe is great for a weeknight dinner or a weekend treat, it’s hearty without being heavy – and bonus: it’s full of goodness too. Serve it up with rice or warm naan and dig in.

If you are following me on Instagram you might recall the gorgeous curry a friend made on our last camping weekend. I got to crave egg curry over the next week and decided to make my own.

My first trial was a Spinach Egg Curry but my son insisted I added cauliflower. I was happy to oblige as quite frankly it is hard to argue with kids when they want to eat cauliflower 🙂

Serve this curry with brown rice, chutney and naan. If you prefer mild dishes, this recipe is perfectly delicious without the chili.

🌱 MAKE IT VEGAN:  You can leave the eggs out to make it vegan.

Other Curry Recipes To Try

  • Easy Chickpea Curry Recipe
  • Sri Lankan-Style Beetroot Curry
  • Broccoli and Potato Curry Recipe
  • Mushroom & Tofu Gochujang Curry

I hope you enjoy this cauliflower & spinach egg curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Cauliflower & Spinach Egg Curry [vegetarian] by The Flexitarian

Cauliflower & Spinach Egg Curry

This light cauliflower & spinach egg curry is bursting with colour and vegetables.
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Curries, Quick & Easy
Cuisine Indian
Servings 6 people
Calories 287 kcal

Equipment

large saucepan
small saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 300 g cauliflower florets cut in small florets
  • 200 g spinach leaves
  • 4 tomatoes
  • 1 red pepper sliced
  • 6 organic eggs
  • 1 medium onion – finely chopped
  • 4 garlic cloves – crushed
  • 1 thumb sized piece of ginger root
  • 1 Tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 to 1 tsp chilli powder – to taste
  • 2 Tbsp coconut oil
  • 400 ml coconut milk
  • 250 ml vegetable stock
  • juice of 1 lemon
  • small bunch of fresh coriander
  • salt & pepper
(Switch on to prevent your screen from going dark)

Instructions
 

  • Hard boil the eggs. Set aside when done and cool down.
    6 organic eggs
  • Heat coconut oil in a large saucepan. Add finely chopped onion, crushed garlic, grated ginger root, curry powder. turmeric, ground cumin, ground coriander and (if using) chilli powder. Cook gently until the onion is soft.
    1 medium onion – finely chopped, 4 garlic cloves – crushed, 1 thumb sized piece of ginger root, 1 Tbsp mild curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 2 Tbsp coconut oil, 1/2 to 1 tsp chilli powder – to taste
  • Add pepper and cauliflower florets to the saucepan. Cook for 5 mins.
    300 g cauliflower florets, 1 red pepper
  • Add tomatoes cut in eighths, followed by coconut milk and vegetable stock.
    4 tomatoes, 400 ml coconut milk, 250 ml vegetable stock
  • Bring to boil. Reduce heat and cook covered for around 15 mins until the cauliflower is cooked (it should still have a bite).
  • Add spinach leaves and cook for a minute or so until wilted.
    200 g spinach leaves
  • Season with lemon juice plus salt and pepper.
    juice of 1 lemon, salt & pepper
  • Peel the eggs. Cut them in half and place them in the curry. Leave for a few minutes under medium heat to heat the eggs through.
  • Serve with plenty of chopped fresh coriander leaves sprinkled on top.
    small bunch of fresh coriander

Nutrition

Serving: 1servingCalories: 287kcalCarbohydrates: 14gProtein: 10gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 164mgSodium: 285mgPotassium: 842mgFiber: 4gSugar: 5gVitamin A: 4770IUVitamin C: 73mgCalcium: 109mgIron: 5mg
Keyword curry

Find this recipe online:

Cauliflower & Spinach Egg Curry

https://theflexitarian.co.uk/recipe-items/cauliflower-spinach-egg-curry-vegetarian/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other recipes you might enjoy

  • How To Make A Smoothie Without A Recipe
  • 10 Best Vegetarian Curry Recipes
  • Roasted Butternut, Kale & Comté Salad [flexitarian] [gluten free]
  • Broccoli Brown Rice Asian Salad [vegan]
  • Butternut & Spinach Curry [vegan]
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Recipe September 18, 2016 · Created by: The Flexitarian 2 Comments

Previous Post: « Courgette & Edamame Miso Soup
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5 from 3 votes (3 ratings without comment)

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Comments

  1. Toasty says

    October 10, 2016 at 2:02 pm

    This curry is mindblowing. A huge hit with me & friends. I like to add a little less broth, 200ml or so.

    Thank you!

    Reply
    • theflexitarian says

      October 10, 2016 at 2:43 pm

      Thanks for your feedback. So glad you enjoyed it!

      Reply

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