Romanov Broccoli and Egg Curry
Fusion of a southern Indian classic curry and low carbohydrate and vegetarian option meal.
1/3 of a Cauliflower Head
1 sweet chili pepper
1/3 of a head of Romanov Broccoli
200 ml coconut milk
200 ml coconut cream
2 tbsp. avocado oil
2 whole limes
Salt & pepper to taste
2-3 green chilis
5 cloves of garlic
1 yellow onion
1 red onion
10 cherry tomatoes
1 cubic cm of fresh ginger
1 teaspoon coriander powder
3 teaspoons cumin powder
1 teaspoon garam masala powder
1 teaspoon of Worcestershire sauce
1/2 teaspoon turmeric powder
1 teaspoon star anise
1 teaspoon mustard seeds
1/2 teaspoon cardamom
Fresh coriander and spring-onion tails for garnish
Separate the cauliflower heads and cut them into small pieces so that they will blend evenly in a food mixer. Add to a mixer and blend on high-speed for a short duration until you have an even consistency.
Take a shallow large frying pan and add 1 tsp of avocado oil. Add the cauliflowers and fry for 2 - 3 minutes. Remove from the heat and cover. Salt and pepper to taste. Set aside for later.
Add the eggs to a pan and cover completely with water. Bring the water to the boil and then remove from the heat and cover for 10 - 12 minutes. You do not want the ends to be completely hard but instead want a softer yolk. You can adjust the timing if you prefer them to be completely solid. Once done cool and peel the eggs. Set them aside for later.
Add the star anise, mustard seeds, and cardamom to a mortar and use a pestle to crush into a pulp.
Select a large and deep pan and add 2 tsp of avocado oil and put on a high heat.
Finely chop the yellow onion, garlic and ginger. Slice the red onion into 1mm slithers. Add to the pan once it is hot and then immediately turn to a medium heat and move constantly for a few minutes until the yellow onion begins to turn translucent.
After a few minutes add the star anise, mustard seeds, and cardamom pulp. Add the coriander, garam masala, turmeric powder, and the Worcestershire sauce.
Slide the sweet chilis and green chilies into 2mm slices and add them to the pan and fry.
Finely dice the tomatoes and then add them to the pan and allow them to disintegrate. Add the juice of 1 1/2 of the limes. Once they are thoroughly mixed add the coconut milk.
Take the Romanov broccoli and separate into small heads and add them into the pan and then simmer the mix for 5 minutes.
Quarter the eggs and add to the pan along with the coconut cream. You can add water or substitute the cream for additional milk if you prefer a thinner sauce.
Reheat the pseudo-rice and serve.
Serve curry, squeeze the remaining half a lime over the curry and add with diced spring-onion and coriander garnish to taste.