Egg, potato and cauliflower curry
for 4 people
Eggs truly are an incredible food. I guess it makes sense that something containing everything needed to create new life will have an abundance of important nutrients. Eggs are a complete source of protein, meaning they contain all 20 amino acids needed to build body tissue. They also contain calcium, B vitamins including B12, and vitamin A. These nutrients, along with fat and cholesterol, are mainly contained to the yolks, whereas the white is mainly protein.
Ingredients
| 2 Tbsp | Oil |
| 2 | Onions, chopped |
| 3 cloves | Garlic, chopped |
| 1 piece | Fresh ginger, 2.5cm, finely grated |
| 1 ½ Tbsp | Curry powder |
| 2 Tbsp | Peanut butter |
| 2 ½ cups | Vegetable stock, or chicken stock |
| 1 cup | Coconut milk |
| 1 ½ Tbsp | Soy sauce |
| 1 | Kumara, red or orange, cut into 2cm cubes |
| 2 | Potatoes, medium, cut into 2cm pieces (Main) |
| 4 | Eggs, free-range (Main) |
| ½ head | Cauliflower, chopped into florets (Main) |
| 1 | Lemon, juiced |
| 2 | Red chillies, sliced, to garnish |
| 1 cup | Fresh coriander, chopped, to garnish |
Directions
- Heat oil in a large frying pan or saucepan on medium heat. Cook onions, garlic and ginger until onion is soft, 4-5 minutes. Add curry powder and continue cooking for a further minute.
- Stir in peanut butter, stock, coconut milk and soy sauce. Bring to the boil, then reduce heat, add kumara and potatoes and simmer for 12-15 minutes until kumara and potatoes are almost cooked through.
- While curry is cooking, soft-boil eggs: place in a small pot and cover with water. Bring to a gentle boil and time for 4 minutes. Drain eggs and set aside. Add cauliflower and lemon juice to curry and continue cooking for a further 5-10 minutes until cauliflower is just tender. Season curry to taste with more soy sauce if needed. Peel shells off eggs and cut in half.
- To serve, spoon curry into a large serving bowl and garnish with eggs, chilli and coriander. Serve with rice.