STOP! Curry time. Egg, potato & cauliflower curry time to be precise. 2 tbsp ghee or vegetable oil 2 onions, finely sliced 2 tsp minced ginger 4 cloves garlic, finely diced Red chilli, finely sliced (I used 2 medium sized ones) 1 tbsp curry powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 2 medium potatoes, chopped in 1cm dice Half head of cauliflower, florets separated 4 big tomatoes, roughly chopped 400ml lite coconut milk 8 hard-boiled eggs, roughly chopped Fresh coriander Preheat oven to 200c. Heat ghee or oil in large saucepan. Add onion & cook for 10 mins until softened. Add ginger, garlic & chilli, cook for 2 mins. Add spices and continue to cook for 2 mins. Stir in potatoes & cook 5 mins (might need to add a dash of water to stop spices from sticking to bottom of pan). Add coconut milk, tomatoes, salt, stir through and bring to simmer. Simmer for 25 mins or until potatoes are tender. Meanwhile, toss cauliflower with vegetable oil & salt and place in oven on lined baking tray. Roast until caramelised & just tender, turning once. Add cauliflower & eggs to curry & continue to simmer for 5 mins. Check seasoning (I like to add some brown sugar for a bit of sweetness). Remove from heat and add as much fresh coriander as you like (LOTS!)
Posted on: Tue, 18 Mar 2014 11:24:52 +0000
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