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Egg, Potato and Cauliflower Curry in a skillet. Kale, and basmati rice are on the side.

Egg, Potato and Cauliflower Curry

A simple but flavour packed weekday meal is moments away if you have eggs, veggies, and a master curry sauce. Served over rice, this will satisfy both your tastebuds, and your grocery budget!
Course Main Course
Cuisine Pakistani
Keyword basmati rice, cauliflower, curry sauce, eggs, fingerling potatoes
Prep Time 45 minutes
Cook Time 45 minutes
Servings 4

Ingredients

Eggs

  • 4 Conestoga Free Run Omega 3 Eggs or more if desired
  • 2 cups cooked basmati rice or more if desired
  • 2 tablespoons freshly chopped cilantro

Curry Sauce

  • 2 tbsp olive oil
  • 2

    large bay leaves

  • 10 garlic cloves
  • 1 inch piece of ginger, chopped
  • 1/2 green chilli pepper, chopped, feel free to use a jalapeño pepper if this is all you can find.
  • 2 large yellow onions, chopped
  • 1/4 cup cilantro, roots and leaves, chopped
  • 8 peppercorns
  • 2 1/2 tsp ground cumin
  • 1 1/4 tsp garam masala
  • 1 1/4 tsp

    ground turmeric

  • 1/2 tsp kashmiri chilli powder, or hot paprika or cayenne pepper
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1/4 tsp cinnamon
  • 1/4 tsp

    cloves

  • 1 15 oz can of diced tomatoes
  • 2 tsp

    sea salt flakes

  • 1 cup full milk or coconut milk, or 250 ml or so
  • 2/3 cup water, 150 ml or so

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

  1. Add 3/4 inch of water to a medium saucepan. Bring to a boil.
  2. Immediately add the eggs gently into the water, close the lid.
  3. 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.

  4. Once they have cooled slightly, peel and set aside. Can be prepared while the potatoes and cauliflower are roasting.

Curry Sauce

  1. Heat oil in a large heavy-bottomed cooking pot on medium heat. Add the bay leaves, garlic, ginger, chilli and onion. Sauté 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.
  2. Add the chopped coriander root and leaves, and peppercorns into the pot.

  3. Combine the cumin, garam masala, turmeric, chilli powder, coriander, cardamom, cinnamon and cloves in a small bowl. Set aside 1 1/2 teaspoons for the potatoes and cauliflower. Add the remaining spice blend into the pot with the onions, coriander and peppercorns.

  4. Sauté for a minute until aromatic.
  5. 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.

  6. Add the milk and water. Reduce the heat to low. Cover and simmer for 20 minutes. The curry should be a rich and thickened.

  7. Remove from heat. Taste for seasoning, adjust as desired. Remove the bay leaves. 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

  1. Preheat the oven to 425F.

  2. 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, about 8-10 minutes, where a knife can pierce to the middle with no resistance. Drain.

  3. 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 tsp each of salt and pepper evenly over the vegetables. Toss to coat evenly.

  4. Bake for 30 minutes, or until the golden brown and the cauliflower is just tender.

Assemble

  1. Bring two cups of the Curry Sauce along with 1 cup of stock, water or milk to a rolling simmer over medium heat.

  2. Add the potatoes and cauliflower to warm through.

Serve

  1. Slice the eggs in half and set into the curry sauce with the vegetables.
  2. Serve over basmati rice.
  3. Garnish with chopped fresh cilantro or parsley.

Recipe Notes

Feel free to add a handful or two of baby spinach to the sauce towards the end of simmering the veggies. You can also use chopped lacinato kale but massage it first, and then add it at the beginning of warming through the potatoes and cauliflower.