Egg, potato and cauliflower curry
Photo by Tamara West
Eggs truly are an incredible food. I guess it makes sense that something containing everything needed to create new life will have an abundance of important nutrients. Eggs are a complete source of protein, meaning they contain all 20 amino acids needed to build body tissue. They also contain calcium, B vitamins including B12, and vitamin A. These nutrients, along with fat and cholesterol, are mainly contained to the yolks, whereas the white is mainly protein.
|3 cloves||Garlic, chopped|
|1 piece||Fresh ginger, 2.5cm, finely grated|
|1½ Tbsp||Curry powder|
|2 Tbsp||Peanut butter|
|2½ cups||Vegetable stock, or chicken stock|
|1 cup||Coconut milk|
|1½ Tbsp||Soy sauce|
|1||Kumara, red or orange, cut into 2cm cubes|
|2||Potatoes, medium, cut into 2cm pieces|
|½ head||Cauliflower, chopped into florets|
|2||Red chillies, sliced, to garnish|
|1 cup||Fresh coriander, chopped, to garnish|
- Heat oil in a large frying pan or saucepan on medium heat. Cook onions, garlic and ginger until onion is soft, 4-5 minutes. Add curry powder and continue cooking for a further minute.
- Stir in peanut butter, stock, coconut milk and soy sauce. Bring to the boil, then reduce heat, add kumara and potatoes and simmer for 12-15 minutes until kumara and potatoes are almost cooked through.
- While curry is cooking, soft-boil eggs: place in a small pot and cover with water. Bring to a gentle boil and time for 4 minutes. Drain eggs and set aside. Add cauliflower and lemon juice to curry and continue cooking for a further 5-10 minutes until cauliflower is just tender. Season curry to taste with more soy sauce if needed. Peel shells off eggs and cut in half.
- To serve, spoon curry into a large serving bowl and garnish with eggs, chilli and coriander. Serve with rice.