Sweet Raspberries, honey, caramelized onions and chipotle peppers in adobo sauce make up the sauce that’s used in this oh-so-tasty, not-to-spicy, yet super-Easy Raspberry Chipotle Cauliflower Curry With Boiled Eggs.
Ingredients
- 1 tbsp olive oil
- 1 red onion chopped
- 2 cloves garlic chopped
- 1 tsp fresh ginger grated
- 1 cup raspberry chipotle sauce
- 1 cup vegetable stock
- 1 head cauliflower florets cut florets off to use
- 1/2 cup peas I used frozen peas thawed out
- parsley to garnish
- salt and pepper to taste
- 4 boiled eggs shells removed
Instructions
- Add olive oil to a pan over medium heat and add the onion to it and saute about 10 minutes.
- Then, add in the ginger and garlic and saute a couple more minutes.
- Add in the raspberry chipotle sauce and vegetable stock and mix well. Then add in the cauliflower florets, stirring the florets to make sure they are all covered with the sauce. Cover and let cook about 15 to 20 minutes (until florets are tender).
- Add in the peas and stir a couple more minutes. Then, season with salt and pepper to taste (as needed).
- Halve the boiled eggs and add them into the curry too.
- Then garnish with parsley and enjoy with roti or millet (like we did), rice or quinoa.
Nutrition
Calories: 279kcal | Carbohydrates: 7g | Protein: 7g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 299mg | Fiber: 1g | Sugar: 3g
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