Monday, September 5, 2011

Cauliflower & Egg Curry (Alison Holst's recipe - modified)

I have previously blogged about this curry here, but it is so good that I have to share the modified recipe. The photo isn't going to get any better, so I will just use the one from the previous post, even though I don't use peas anymore. It's such a great, satisfying vegetarian dish that I normally just eat it on its own, but of course it would go beautifully with a bed of fragrant basmati rice.


410g can seasoned/normal tomato puree
160ml can coconut cream
1/2 a large cauliflower - cut into florets
4 medium sized carrots - chopped into 2 cm thick wedges
1 onion - finely minced
5 cloves of garlic - finely minced
ginger powder
garam masala
2 OXO beef stock cubes
Brahim's curry powder
4 - 6 Eggs


1. Hard-boil eggs.
2. Saute the onions in some oil (in a large pan or wok) until translucent and then add the garlic. Continue sauteing until fragrant.
3. Add 1-2 tablespoons of ginger powder and 2-3 tablespoons of curry powder (Sorry, I just chuck in whatever I feel like and taste it later on, so I can't give you exact measurements).
4. Continue sauteing for a few minutes until mixture darkens a little, then add can of seasoned tomato puree. Simmer for a few minutes.
5. Add garam masala and OXO beef stock cubes and mix well.
6. Add carrots. Simmer until semi tender.
7. Add coconut cream, mix well, then add cauliflower. Simmer until tender.
8. Taste and add salt (and/or curry powder and/or other spices) to your liking.
9. Add peeled, halved hard-boiled eggs, mix gently and let it rest for about 10-15 minutes before serving.
10. Garnish with roughly chopped coriander if you like.

PS: For those who are interested, the original recipe called for minced fresh ginger (which I swapped with ground ginger/ginger powder because the fresh ginger doesn't dissolve and leaves chewy bits in your curry), canned whole tomatoes (which I thought made it far too watery and I didn't care for the bits of resistant tomato skin - see if you can spot a piece in the photo) and peas (which I didn't think really added anything to the dish).


katem said...

I'm trying your version tonight while staying with my son and daughter in law in Atlanta. I make this often at home . Just thought I would let you know that fresh ginger can be kept in the deep freeze and grated through a fine grater as you need it. Nothing beats the taste of fresh ginger.

t said...

Thanks for the tip katem! I think the issue I had with the fresh ginger was that I didn't mince it finely enough and so the fibres could be felt in the final dish. I haven't made this in ages--will try it again with finely grated fresh ginger. :)


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