
Egg, Potato and Cauliflower Curry
Courtesy of Jennifer EmilsonThe perfect comfort dish for the cozy weather!
Ingredients
Eggs
- 4 Conestoga Free Run Omega 3 Eggs
- 2 cups cooked basmati rice
- 2 tablespoons freshly chopped cilantro
Curry Sauce
- 2 tablespoons olive oil
- 2 large bay leaves
- 10 garlic cloves
- 1- inch piece of ginger chopped
- 1/2 green cayenne chili chopped
- 2 large red onions chopped
- 1/4 cupcoriander root and leaves chopped
- 8 peppercorns
- 2 1/2 teaspoons ground cumin
- 2 1/4 teaspoons ground coriander
- 1 1/4 teaspoon garam masala
- 1 1/4 teaspoon red chili powder or paprika/smoked paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1 can diced tomatoes
- 2 teaspoon sea salt flakes
- 270 ml coconut milk full cream or light
- 150 ml water
Potatoes and Cauliflower
- 6-8 fingerling potatoes sliced in half (quartered if larger)
- 1/2 medium cauliflower cut into florets
- olive oil
- salt and pepper
Instructions
Eggs
- Add 3/4 inch of water to a medium saucepan. Bring to a boil.
- Immediately add the eggs gently into the water, close the lid.
- Steam eggs for 10 minutes for medium soft yolks, or 12 minutes for hard-boiled yolks. Immediately transfer the eggs to an ice bath to stop further cooking.
- Once they have cooled slightly, peel and set aside.
Curry Sauce
- Heat oil in a large heavy-bottomed cooking pot on medium heat. Add the bay leaves, garlic, ginger, chili and onion. Sautéé for 3-4 minutes on medium heat, tossing constantly until onion starts to turn golden. Reduce heat to low-medium and continue cooking for another 6-10 minutes, now stirring occasionally until onion is soft and gently caramelized.
- Add the chopped coriander root and leaves, and peppercorns into the pot.
- Combine the cumin, coriander, garam masala, chili powder, turmeric cardamom, cinnamon and cloves in a small bowl. Set aside 1 teaspoon for the potatoes and cauliflower. Add the remaining spice blend into the pot with the onions, coriander and peppercorns. Sautéé for a minute until aromatic.
- Add the tomatoes plus juices, and salt. Increase heat to medium and mix well. Continue cooking for 5-6 minutes until tomatoes have blended in well and are cooked through.
- Add the coconut milk and water. Reduce the heat to low. Cover and simmer for 20 minutes. The curry should be a rich and thickened.
- Remove from heat. Taste for seasoning. Cool to room temperature and then blend to a smooth sauce in a blender till smooth. Store in the fridge for 4-5 days or freeze in freezer-safe containers for up to 2 months.
Potatoes and Cauliflower
- Preheat the oven to 425F.
- Place the potatoes into a pot and just cover with well salted water. Bring to a boil and then reduce the heat to medium. Simmer till just tender, where a knife can pierce to the middle with no resistance.
- Place the cauliflower florets and the potatoes onto a baking sheet. Drizzle with 2 teaspoons of olive oil. Sprinkle the remaining spice blend, as well as 1/2 teaspoon each of salt and pepper evenly over the vegetables. Toss to coat
- Bake for 30 minutes, or until the golden brown and the cauliflower is just tender.
Assemble
- Bring two cups of the Curry Sauce along with 1 cup of stock, water or more coconut milk to a rolling simmer over medium heat.
- Add the potatoes and cauliflower to warm through.
Serve
- Slice the eggs in half and set into the curry sauce with the vegetables.
- Serve over basmati rice.
- Garnish with chopped fresh cilantro or parsley.
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