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 dishgarlic, half-to-half-chopped, tomato cubes, water, white quick-cooking rice, traditional olive oil, fresh spinach, black olives,meatballs with tomato rice and spinach
-
40 minMain dishgreen parikas, tomato, olive oil, serrano raw ham, large onion, garlic, thyme leaves, egg, leaf parsley, butter,summer vegetables with scrambled eggs
-
60 minMain dishRed pepper, minced beef, margarine, garlic, sliced leek, potato slices, Potato Different spices garlic,Potato Casserole
-
50 minMain dishshallots, chicken strips (meat), fresh parsley, lemon juice, egg, olive oil, pistolets, lettuce, cucumber,chicken cucumber burger
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it