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Vegetarian cauliflower and egg curry
Vegetarian cauliflower and egg curry

Before you jump to Vegetarian cauliflower and egg curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

You already are aware that you should have a strong and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy either. You already know that exercising regularly and sticking to a healthy lifestyle both factor greatly into the overall health of your heart. Are you aware, however, that there are several foods that can help your heart be healthier? Go on reading to find out which foods are beneficial for your heart.

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There are dozens (if not more) of foods you will find that that are good for your body. No doubt, the foods listed in this article can help your body in numerous ways. These foods are especially beneficial for the heart, though. Try introducing these heart-healthy foods into your diet on a regular basis. Your heart will thank you for it!

We hope you got benefit from reading it, now let’s go back to vegetarian cauliflower and egg curry recipe. You can cook vegetarian cauliflower and egg curry using 9 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Vegetarian cauliflower and egg curry:
  1. Provide 1 tbsp vegetable oil
  2. Use 1 onion
  3. Use 1 tbsp mild curry powder (I use a store-bought mix)
  4. Use 1 cup basmati rice
  5. Take 1 cauliflower
  6. Prepare 3 eggs
  7. Use salt & pepper
  8. Take 1,5 cup coconut milk
  9. Prepare 1 bunch chives (optional)
Steps to make Vegetarian cauliflower and egg curry:
  1. Cut the cauliflower in small florets.
  2. Boil the cauliflowe until al dente. At the same time, cook the rice according to the time indicated on the packet. Boil the eggs until they are medium to hard-boiled, about 6-8 minutes.
  3. While the cauliflower, rice and eggs are boiling, dice the onion.
  4. In a large non-stick saucepan, heat the oil and fry the onion until fragrant over medium-low heat. Add the curry powder and stir for about 2 minutes. Add the coconut milk. Let simmer on low heat.
  5. Drain the cauliflower and rice when the cooking time is up. Once the eggs are boiled, put them in a bowl under running cold water for a minute.
  6. Add the cauliflower to the sauce. Stir, still on low heat.
  7. Peel the eggs and slice or quarter them. Add to the sauce.
  8. Add salt and pepper to taste.
  9. Optional: use a pair of scissors to cut up a bunch of chives above the pan.
  10. Stir one last time and serve with the rice.

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