About
This simple yet tasty egg curry is a great vegetarian friendly option. The sauce is tomato based packed with simple spices and a generous helping of natural yogurt for extra creaminess!
Ingredients
- 2 medium hard boiled egg
- 2 cup cauliflower rice
- 2 tablespoon dannon all natural yogurt, plain
- 1 ½ tablespoon coconut oil
- 1 tablespoon red onion
- 1 clove garlic
- 1 teaspoon tomato puree
- 1 teaspoon curry powder
- 1 teaspoon cumin, ground
- 1 cup baby spinach
- 1 tablespoon cilantro
- ¾ cup tomato, canned
- ½ teaspoon spices coriander seed or ground
- ½ teaspoon turmeric, ground
- ½ cup vegetable broth, bouillon or consomme
Instructions
- Heat a tablespoon of coconut oil in a large pan over a low/medium heat. Add the onion and garlic and sweat gently until tender. Add the tomato purée, curry powder, cumin, coriander and turmeric and stir well to combine. Cook for a minute until fragrant.
- Add the canned tomatoes, stir well and bring to a simmer.
- Add the vegetable stock and simmer gently for 5 minutes until the sauce has thickened and reduced a little.
- Add the yogurt and spinach and stir well to combine, cooking for a minute or two to heat the yogurt and wilt the spinach.
- Slice the hard boiled eggs into quarters and add to the curry, stirring gently into the sauce. Continue cooking for a further few minutes to heat the eggs through.
- Whilst the eggs are heating, melt the remaining coconut oil in a small pan over a low/medium heat. Add the cauliflower rice, season to taste and cook for a few minutes until hot through. Serve the curry with the rice and scatter with fresh cilantro.
Nutrition Facts
- Servings: 2
- Calories: 234.5kcal/981.3kJ (per serving)
- Fat: 16.7g (per serving)
- Carbs: 13.6g (per serving)
- Protein: 10.3g (per serving)
