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Lindsey Reich
Stewed cauliflower curry with tomato and egg
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Ingredients
Directions
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Cut small florets of cauliflower from the stalk.
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Crush the garlic.
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Grate the ginger root.
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Finely chop the red pepper.
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Chop the onion.
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Cut the tomatoes into pieces.
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Chop the coriander.
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Boil the eggs in a pot of boiling water for 6-8 minutes.
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Heat the oil in a frying pan and gently fry the garlic, ginger root, red pepper and onion until it smells nice.
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Put in the curry powder and cauliflower florets and fry briefly until the cauliflower florets are covered with oil.
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Divide the tomatoes around the cauliflower, bake for another 1-2 minutes and add water with a little salt.
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Pour in the coconut milk and roast the vegetables with the lid at an angle on the pan in a gentle 8-10 minutes.
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Drain the eggs in a colander under cold water, peel them and cut them in half lengthwise.
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Place the eggs with the cutting edge upwards between the cauliflower and warm the dish for a while.
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Nice with basmati rice.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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