Filter
Reset
Sort ByRelevance
Lindsey Reich
Stewed cauliflower curry with tomato and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut small florets of cauliflower from the stalk.
-
Crush the garlic.
-
Grate the ginger root.
-
Finely chop the red pepper.
-
Chop the onion.
-
Cut the tomatoes into pieces.
-
Chop the coriander.
-
Boil the eggs in a pot of boiling water for 6-8 minutes.
-
Heat the oil in a frying pan and gently fry the garlic, ginger root, red pepper and onion until it smells nice.
-
Put in the curry powder and cauliflower florets and fry briefly until the cauliflower florets are covered with oil.
-
Divide the tomatoes around the cauliflower, bake for another 1-2 minutes and add water with a little salt.
-
Pour in the coconut milk and roast the vegetables with the lid at an angle on the pan in a gentle 8-10 minutes.
-
Drain the eggs in a colander under cold water, peel them and cut them in half lengthwise.
-
Place the eggs with the cutting edge upwards between the cauliflower and warm the dish for a while.
-
Nice with basmati rice.
-
30 minMain dishsticking potatoes, onion, liquid margarine, thin bacon strips, Eggs, tomatoes, fresh spinach, balsamic dressing,spinach salad with bacon and potato
-
20 minMain dishoil, potatoes, salt, butter, creme fraiche, honey, egg, finely chopped thyme, goat cheese,Potato Pie with goat cheese and Honey
-
40 minMain dishElstar apple, raw beetroot in pot, liquid casser, beef tartar, bacon, head of iceberg lettuce, salad dressing blue cheese, grated young mature 30 cheese, fresh brown bread roll,roll tartar with beet salad
-
30 minMain dishliquid honey, Brown sugar, tomato ketchup, chili powder, vinegar, oil, bacon, bacon, potato, maize, butter,sticky bacon with baked potato and corn
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it