Nutrition balance score
Good
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories190.8 kcal (10%)
Total Fat13.7 g (20%)
Carbs9.3 g (4%)
Sugars4.3 g (5%)
Protein9.3 g (19%)
Sodium222.5 mg (11%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a saucepan of water to the boil and cook the eggs for 10 minutes.
Step 2
Chop about 8 small florets from the cauliflower and pan-fry them in a splash of oil over a medium heat with 1 teaspoon of the korma curry powder and a pinch of salt.
Step 3
Meanwhile, finely chop the remaining cauliflower into tiny pieces about the size of rice grains (you can do this by hand or in a food processor).
Step 4
Once the florets have started to brown, add the spring onion and continue to fry for a couple of minutes.
Step 5
Next, add the finely chopped cauliflower, milk and remaining korma curry powder.
Step 6
Season and simmer gently over a medium heat for about 10 minutes, until the milk has disappeared, then remove from the heat, peel the boiled egg, quarter it and add it to your finished dish.
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