This light cauliflower & spinach egg curry is bursting with colour and vegetables. Quick and easy, it makes such a great family meal.
Ingredients:
- 300g cauliflower florets
- 200g spinach leaves
- 4 tomatoes
- 1 red pepper
- 1 medium onion – finely chopped
- 4 garlic cloves – crushed
- 1 thumb sized piece of ginger root
- juice of 1 lemon
- small bunch of fresh coriander
From the cupboard:
- 6 organic eggs
- 1 Tbsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 to 1 tsp chilli powder – to taste
- 2 Tbsp coconut oil
- 400 ml coconut milk
- 250 ml vegetable stock
- salt & pepper
Method:
- Hard boil the eggs. Set aside when done and cool down.
- Heat coconut oil in a large saucepan. Add finely chopped onion, crushed garlic, grated ginger root, curry powder, turmeric, ground cumin, ground coriander and (if using) chilli powder. Cook gently until the onion is soft.
- Sliced pepper, cut cauliflower in small florets.
- Add pepper and cauliflower florets to the saucepan. Cook for 5 mins.
- Add tomatoes cut in eighths, followed by coconut milk and vegetable stock.
- Bring to the boil. Reduce heat and cook covered for around 15 mins until the cauliflower is cooked (it should still have a bite).
- Add spinach leaves and cook for a minute or so until wilted.
- Season with lemon juice plus salt and pepper.
- Peel the eggs. Cut them in half and place them in the curry. Leave for a few minutes under medium heat to heat the eggs through.
- Serve with plenty of chopped fresh coriander leaves sprinkled on top.
Recipe design and pictures: Annabelle Randles/ The Flexitarian