Cauliflower, Potato, Egg and Blue Curry

Name: Cauliflower, Potato, Egg and Blue Curry
Ingredients: sunflower oil; onion, peeled and diced; red chilli – de-seeded and finely diced; garlic cloves – peeled and finely chopped; root ginger – peeled and finely diced; potatoes – cut into large dice; curry paste – Korma works well; cauliflower – broken into florets; coconut milk; Castello® Traditional danish blue; eggs – quartered; Fresh ground coriander

4 servings

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ingredients

sunflower oil
onion, peeled and diced
red chilli – de-seeded and finely diced
garlic cloves – peeled and finely chopped
root ginger – peeled and finely diced
potatoes – cut into large dice
curry paste – Korma works well
cauliflower – broken into florets
coconut milk
Castello® Traditional danish blue
eggs – quartered
Fresh ground coriander

preparation

Preparation

1. Heat the oil in a large pan and gently fry the onion for 8-10 mins until softened and tender.

2. Add chilli, garlic and ginger to pan and cook for further 2 mins, then add the potatoes and fry for a further 3-4 mins.

3. Stir in the curry paste and cook for 1 minute, then add cauliflower, stirring to coat well and stir fry for 1-2 mins.

4. Stir in the coconut milk, bring to boil stirring all the while and then simmer, half covered for 20 – 25 mins until vegetables are tender and sauce thickened.

5. Stir through the cheese, broken into pieces and allow to melt, then add eggs serve scattered with fresh coriander and Naan breads and/or rice.