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 a cauliflower hater you will love it! 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, thanks to the protein-rich eggs, this curry dish is a nutritional treasure for all those who wish to eat good and stay healthy! You can serve this for lunch or at a casual dinner party!
- 3 tablespoons cold-pressed, organic olive oil
- 1 large red onion
- 1 plump, finely chopped red chili
- thumb-sized piece of root ginger, grated
- 2 large potatoes
- 2 tablespoons curry paste
- 1 medium cauliflower
- 400 ml coconut milk
- 30 hard-boiled quail eggs
- 2 tablespoons toasted flaked almonds
- large handful of roughly chopped fresh coriander
- 4 garlic cloves, finely chopped
HOW TO COOK THIS DELICIOUS QUAIL EGG CURRY:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Boil the quail eggs for 2 – 3 minutes and then put them in ice-water. This will help with the peeling.
7. 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 toasted almonds and coriander!
Preparation Time: 20 minutes
Cooking Time: 25 minutes