Cauliflower and egg curry

    30 min

    Fresh cauliflower florets are served in a yogurt-based curry sauce, then topped with hard-boiled eggs and crispy fried onions.

    5 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 1 onion, finely chopped
    • 2 cloves of garlic, crushed
    • 1 cauliflower, broken up into florets
    • 1 tablespoon of curry powder
    • 2 teaspoons chilli powder
    • 1 tablespoon flour
    • 3 teaspoons vegetable stock granules
    • 200ml yoghurt
    • 100ml water, or as needed
    • Toppings
    • 4 hard boiled eggs, peeled and halved
    • crispy fried onions

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a pan over medium heat. Add onion, garlic and cauliflower florets; stir and cook for a few minutes. Season with curry powder and chilli powder.
    2. Mix flour, vegetable stock granules, yoghurt and water together in a small bowl; pour over vegetables and simmer for 10 to 15 minutes or until cauliflower is tender.
    3. Serve the curry topped with hard boiled eggs and crispy onions.

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