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Egg, potato and cauliflower curry

for 4 people
Tamara West

Tamara West

Nadia Lim
By
Nadia Lim

Food writer and author

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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 TbspOil
2Onions, chopped
3 clovesGarlic, chopped
1 pieceFresh ginger, 2.5cm, finely grated
1 ½ TbspCurry powder
2 TbspPeanut butter
2 ½ cupsVegetable stock, or chicken stock
1 cupCoconut milk
1 ½ TbspSoy sauce
1Kumara, red or orange, cut into 2cm cubes
2Potatoes, medium, cut into 2cm pieces (Main)
4Eggs, free-range (Main)
½ headCauliflower, chopped into florets (Main)
1Lemon, juiced
2Red chillies, sliced, to garnish
1 cupFresh 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.