Budget Egg and Cauliflower Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
Cauliflower and egg in a mild tomato curry — low cost, big flavour, and a family favourite.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 2 cups cauliflower florets
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp red chilli powder
- salt to taste
- 1 tbsp oil
- chopped coriander
Method
- Lightly fry the cauliflower florets in oil for 3–4 minutes and set aside.
- In the same pan, cook the onion until soft, then add ginger-garlic paste, tomato, garam masala, red chilli powder and salt.
- Add the cauliflower and a splash of water; cover and simmer for 10 minutes.
- Add the boiled egg halves and simmer for 3 more minutes.
- Garnish with coriander and serve with roti or rice.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)13 g
Fat (estimate)13 g
Carbs (estimate)18 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg. Do not overcook the cauliflower — it should stay slightly firm. Leftovers keep in the fridge for 2 days; reheat until steaming hot. Use frozen cauliflower if fresh is not available.