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–+ servings
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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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

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

Find this recipe online:

Cauliflower & Spinach Egg Curry

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