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Elaine Nash
Indian curry with potato and cauliflower
Make your own curry? Try this Indian vegetarian curry with potato, egg and cauliflower.
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Ingredients
Directions
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Peel the potatoes and cut into cubes. Divide the cauliflower into florets and cut the tomatoes into pieces.
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In a non-stick frying pan, heat the curry paste. Put the cauliflower, potato and tomato through and fry 2-3 min.
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Add the bouillon tablet and the water. Let the curry covered for 15-20 minutes gently simmer until the potatoes and vegetables are tender.
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Meanwhile, boil the eggs hard in 8 minutes. Let them scare, peel and halve them. Put them on the curry and warm up the whole.
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Roast the cumin seeds in a saucepan without oil or butter until it smells.
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Spoon the curry into deep plates. Serve the yogurt in separate bowls and sprinkle the cumin over it. Bon appétit! .
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Nutrition
295Calories
Sodium18% DV430mg
Fat17% DV11g
Protein30% DV15g
Carbs10% DV30g
Fiber32% DV8g
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