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Egg, Potato and Cauliflower Curry

th-Egg-Potato-and-Cauliflower-Curry

Egg, Potato and Cauliflower Curry

Courtesy of Jennifer Emilson
The perfect comfort dish for the cozy weather!
Prep Time 5 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4

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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