Cauliflowercurry

Name: Cauliflowercurry
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 6 medium sized egg; 2 solid potatoes; 2 el sunflower oil; 2 el mild curry paste; 1 Red pepper; 1 baking flour; 100 ml coconut milk; 200 ml tap water; 100 ml mild yogurt; 15 g fresh coriander

Vegetarian Indian dish with cauliflower, potatoes, curry paste, red pepper, coconut milk, eggs, yogurt and coriander.

Ingredients

Directions

Boil the eggs hard in 8 minutes.
Cut the potatoes into cubes.
Heat the oil in a frying pan and fry the potatoes for 4 min.
Stir in the curry paste and cook for 1 min.
Cut the bell pepper into cubes. Cut the cauliflower into florets.
Spoon the peppers, cauliflower and potatoes through the curry paste.
Add the coconut milk and water to the mixture and bring to the boil. Let the curry cook gently for 15 minutes, stirring occasionally.
Peel the eggs and halve them. Warm the eggs for the last 2 minutes.
Season the yogurt with salt and pepper. Remove the curry from the heat and stir in the yogurt.
Slice the coriander. Sprinkle the curry with the coriander.

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Nutrition

665Calories

Sodium0% DV1.5g

Fat52% DV34g

Protein50% DV25g

Carbs21% DV63g

Fiber48% DV12g

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