Egg, potato and cauliflower curry

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.

Ingredients

2 Tbsp	Oil
2	Onions, chopped
3 cloves	Garlic, chopped
1 piece	Fresh ginger, 2.5cm, finely grated
1 ½ Tbsp	Curry powder
2 Tbsp	Peanut butter
2 ½ cups	Vegetable stock, or chicken stock
1 cup	Coconut milk
1 ½ Tbsp	Soy sauce
1	Kumara, red or orange, cut into 2cm cubes
2	Potatoes, medium, cut into 2cm pieces (Main)
4	Eggs, free-range (Main)
½ head	Cauliflower, chopped into florets (Main)
1	Lemon, juiced
2	Red chillies, sliced, to garnish
1 cup	Fresh coriander, chopped, to garnish

Directions

1. 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.
2. 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.
3. 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.
4. To serve, spoon curry into a large serving bowl and garnish with eggs, chilli and coriander. Serve with rice.