Hard-boiled eggs, a head of cauliflower and a jar of Korma sauce quickly melded into this rich and satisfying curry last night.
I was working on my Fresh & Local newspaper column for next week's papers and it was all about eggs. That set off the craving for a new favorite dish.
A few weeks ago, my friend Liz sent me a link to Jamie's 30 minute meals. Episode one was a quick curry of squash and cauliflower using a jarred sauce. Then, I saw an egg curry preparation on another cooking show.
Next shopping trip I visited the jarred curry sauces and my cook's mind picked Korma thinking it would result in a dish very like a childhood favorite my Aunt Sophie made, creamed eggs on toast. I envisioned a Korma curry with cauliflower and eggs. It was a hit and is welcome on our supper plates anytime.
I boiled and sliced the eggs, steamed the cauliflower, and heated the sauce. It needed a bit more heat, so I added a heaping teaspoon of aleppo pepper. Those are the red specks you see in the photo, so it added eye appeal as well as a nice round warmth. A good sprinkling of chopped parsley and the first chives from the rooftop herb garden finished off the dish.
How would you make this recipe your own? Do you prefer cilantro? What would you add, what sauce would you use? How would you change it? Add your idea in the comments below!
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Words: Penny Cherubino
Photography: © 2011 Penny Cherubino