Cauliflower and Quail Egg Curry (Punjabi Style)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the tomatoes, cauliflower, ginger, spices, bay leaf, salt and pepper and cook until cauliflower begins to soften about 10-15 minutes.
  3. Gently add the eggs. Season with additional cayenne pepper to taste.
  4. Cook another 5 minutes and serve hot with chopped cilantro as garnish.
  5. Serve on its own, or with rice, naan or lentils!
Notes
*for low sodium, omit the salt = 111mg per serving
Nutrition Information
Calories: 294 Fat: 20g Carbohydrates: 22g Sodium: 321mg Fiber: 6g Protein: 11g
Recipe by at https://www.cookingupclean.com/cauliflower-and-quail-egg-curry/