Recipe of Gordon Ramsay Vegetarian cauliflower and egg curry

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian cauliflower and egg curry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Set aside when done and cool down.

Vegetarian cauliflower and egg curry is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vegetarian cauliflower and egg curry is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have vegetarian cauliflower and egg curry using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegetarian cauliflower and egg curry:

1. Get 1 tbsp vegetable oil
2. Prepare 1 onion
3. Get 1 tbsp mild curry powder (I use a store-bought mix)
4. Take 1 cup basmati rice
5. Make ready 1 cauliflower
6. Get 3 eggs
7. Prepare salt & pepper
8. Take 1,5 cup coconut milk
9. Get 1 bunch chives (optional)

The warm, Indian spices and creamy coconut milk transform this vegan curry into a vibrant and flavorful dish. Combine olive oil, lemon juice, curry powder, salt, cayenne, and garam masala in a large bowl; mix into a paste. Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer.

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.

Add cauliflower and gently mix with a spoon to evenly coat with the spice paste. Transfer cauliflower to the prepared baking sheet and spread out in one layer. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat, transfer the curry to a blender, blending until smooth. Turn the heat to high again and bring the curry back to a boil add the cauliflower.

So that is going to wrap it up with this special food vegetarian cauliflower and egg curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!