Vegetarian curry dishes are not everyone’s cup of tea. However, you don’t necessarily have to be a vegetarian to love this one! Even if you’re not a big fan of cauliflower, chances are you will like this dish! Thanks to the warm coconut and spicy flavors, this exotic quail egg curry recipe takes all of its ingredients to a whole new level.
What’s more, this curry is a nutritional treasure for all those who wish to eat well and stay healthy! It’s rich in protein and satiating. You can serve this for lunch or at a casual dinner party!
HOW TO MAKE THIS DELICIOUS QUAIL EGG CURRY
Cruciferous vegetables, such as cauliflower and broccoli are not everyone’s favorites. But in this combination, I think they’re the perfect choices for a flavorful and healthy meal.
Boil the quail eggs for 2 – 3 minutes and then put them in ice-water. This will make the peeling a lot easier.
Quail Egg Curry With Cauliflower And Potatoes
- 24 quail eggs boiled
- 3 tbsp olive oil extra virgin, cold-pressed
- 1 red chili chopped
- 1 onion chopped
- 1 tsp ginger root
- 2 potatoes cut into chunks
- 2 tbsp curry paste
- 1.7 cup coconut milk
- 1 lb cauliflower broken into florets
- 2 tbsp almond flakes
- 3 garlic cloves chopped
- Start by preparing your ingredients. Peel the red onion and slice it. Then, remove the seeds from the red chili – you can chop it finely if you wish. Next, peel and grate a thumb-sized piece of ginger root. Take two large potatoes, peel them, and cut them into bite-sized chunks. Boil the quail eggs for 3 minutes.
- Now, take a large and deep, non-stick frying pan and heat it up over low heat. If you don't have one, try a wok or a saucepan. Then add the olive oil and the onions, frying and stirring them for about 10 minutes on medium heat. You'll know they're cooked when they turn golden and soft.
- Next, add the chili, garlic, and ginger over the onion and fry for 2 minutes. Now it's time to turn up the heat a little as you add the potatoes and cook them for 4 - 5 minutes.
- Stir frequently until the outsides are softening. Then, add the curry paste and cook for one minute. After that, toss in the cauliflower and stir-fry for another minute.
- Now it's time to add the coconut milk to the pan, so pour it in and stir thoroughly. Add a pinch of salt, raise the heat, and bring everything to a boil. Stir frequently. When it reaches the boiling point, half cover the pan and reduce to a slow simmer. Cook the quail egg curry for an additional 20-25 minutes stirring often. You'll know it's done when the sauce has thickened a little and the vegetables are tender.
- Once you peeled the eggs, cut them into halves and half-bury them yolk-sides up in the sauce. Then, cover the pan and continue to simmer gently for another minute in order to heat the eggs as well.
In order to take this quail egg curry to a new level of deliciousness, serve it with a scattering of almond flakes and coriander. If you worry about having too many different flavors in the same dish, don’t! The aromatic sweetness of the coconut milk and coriander powder combine perfectly with the spicy notes of the chili, ginger, and curry paste.