Cauliflower and Quail Egg Curry (Punjabi Style)
Author: Kari - CookingUpclean
Recipe type: Main Dishes
Serves: 4 servings
- ¼ cup coconut oil
- 1 onion, diced
- 1 teaspoon mustard seeds
- 4 cloves garlic, chopped
- 2 pods cardamom (or use a pinch ground cardamom)
- 2 small hot chilies, finely chopped (or use small dried hot chilies, crushed)
- 4 tomatoes, chopped
- 1 small head cauliflower, cut into florets
- 1 tablespoon minced ginger
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric powder
- 1 bay leaf
- ½ teaspoon pink himalayan salt*
- ¼ teaspoon ground black pepper
- pinch of cayenne pepper, to taste
- 16-20 hard boiled quail eggs (or 8 hard-boiled chicken eggs) peeled and cut into halves
- Cilantro, chopped, for garnish
- Combine coconut oil, onion, mustard seeds, garlic, cardamom and chilies in a large sauté pan and cook about 10 minutes until onions begin to soften.
- Add the tomatoes, cauliflower, ginger, spices, bay leaf, salt and pepper and cook until cauliflower begins to soften about 10-15 minutes.
- Gently add the eggs. Season with additional cayenne pepper to taste.
- Cook another 5 minutes and serve hot with chopped cilantro as garnish.
- Serve on its own, or with rice, naan or lentils!
*for low sodium, omit the salt = 111mg per serving
Calories: 294 Fat: 20g Carbohydrates: 22g Sodium: 321mg Fiber: 6g Protein: 11g
Recipe by at https://www.cookingupclean.com/cauliflower-and-quail-egg-curry/
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