Curried Eggs With Cauliflower

You may have noticed over the years that I'm very partial to eggs in, on and around curries of any kind. And whether the curry is an authentic Indian dish or what I call an "English" curry - and the Curried Eggs With Cauliflower that I made this week from Delia Smith's  book "Frugal Food" is most definitely the latter; I've never seen an Indian curry recipe where the sauce is made using the roux method.

I've had a look around to see if Delia's recipe is on the web, but it isn't so I can't provide a link, and naturally copyright means I can't reproduce it here, but it's very simple. For two people I boiled 5 eggs and set them aside to cool. (Here's a tip - after cooking, crack the shells all over then place the eggs in a bowl of cold water to cool. When they are cold, they will be really easy to peel). When cold, I peeled and halved them.

Then I cut half a cauliflower into large florets and boiled them until only just cooked, then drained them over a jug and saved the liquid.

I fried an onion in oil and butter, adding garlic when it was almost cooked. Then blended in flour and some spices - I used  ground coriander, chilli and turmeric, but you could use your own blend or a ready-mixed curry powder- cooked for a minute and gradually blended in enough of the cauliflower water to give a thick sauce. I mixed in some natural yoghurt and a spoonful of mango chutney, then added the eggs and cauliflower back to the pan and simmered very gently until the eggs and cauliflower were heated through.

With hindsight, I could have made this even more "English" by adding a handful of sultanas along with the egg and cauliflower. And maybe sprinkled some desiccated coconut over the top. Hell, I could even have served it with chips!

 

I'm linking up to the Cool Cauliflower Recipe Collection at Lavender & Lovage and Tin & Thyme



And to Credit Crunch Munch at Baking Queen, Fuss Free Flavours and Fab Food 4 All



And last, but not least, to Simply Eggcellent - 3: Savoury at Belleau Kitchen