For a low-carb, protein-rich meal, just add eggs!
If you’re craving something nourishing and delicious, you’ll love this flavour-packed hot and sour curry. Pairing warming spiced eggplant with healthy cauliflower rice and protein-rich runny eggs, this is a meal that ticks every box and then some – plus, it’s deceptively easy to make!
For the curry:
- 1 large eggplant, cut into large cubes
- 4 tablespoons olive oil
- Pinch of salt flakes
- 1 teaspoon mustard seeds
- 10 fresh curry leaves
- 2 brown onions, finely diced
- 1 tablespoon tomato paste
- ½-1 teaspoon chilli powder, depending on how much heat you like
- ½ teaspoon ground fennel
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 220ml jar tamarind paste
- 220ml hot water
- 1-2 teaspoons salt flakes
- 200g cherry tomatoes, cut in half
For the cauliflower rice:
- 1 large cauliflower, blitzed into rice in a food processor
- 2 tablespoons olive oil
- 1 teaspoon crushed garlic
- Pinch of salt flakes
- A handful of coriander leaves, roughly chopped
- 2 Yallamundi Organic extra-large eggs per person
Heat a medium sized frying pan over medium heat and fry the eggplant cubes in two tablespoons of the olive oil, stirring frequently for 5-8 minutes, or until the eggplant has begun to brown.
Season the eggplant with salt, then turn the heat down and cover the pan, allowing to cook gently and stirring occasionally until completely tender, around 10-15 minutes.
While the eggplant is cooking through, start the curry base. In a large frying pan heat two tablespoons of olive oil over medium heat. Add in the mustard seeds and once they begin to pop, add in the curry leaves and stir.
Add in the diced onion and a pinch of salt flakes and cook, stirring regularly for 5 – 8 minutes or until the onion has started to brown.
Add in the tomato paste, chilli powder and ground spices and stir well. Add in the tamarind paste and hot water and stir again. Bring to a boil then turn the heat down and simmer for 5 minutes.
Put some water on to boil in a saucepan for cooking the eggs, and make a start on the cauliflower rice.
Put the riced cauliflower into a clean tea towel and squeeze firmly to wring out any excess moisture from the cauliflower.
Heat a medium sized frying pan over medium heat. Add in the olive oil and crushed garlic and cook for one minute, then add in the cauliflower and season with salt and cook, stirring frequently for 5-10 minutes, or until the cauliflower is steaming and has just started to brown slightly.
Remove from the heat and stir through the chopped coriander. Set aside and keep warm.
Into the curry base, add the cooked eggplant and cherry tomatoes and stir well. Simmer gently for another 5 -7 minutes while you start to cook the eggs.
Once the water’s come to a boil in the saucepan, gently lower in two Yallamundi Organic extra-large eggs per person and set a timer for 7 minutes. As soon as the timer goes off, remove the eggs to a bowl of iced water for 1-2 minutes, then crack the shells and peel.
Serve some cauliflower rice out into a bowl, top with some of the curry and two runny eggs. Season with a little salt, scatter over some coriander leaves and serve.