Creamy Curry Vegetables and Fried Egg

Fried egg & creamy curry vegetables

I was starving by the time I got home after running errands this morning: 6:30am drive husband to Bart, go for a 1.5 mile jog, eat a banana, yoga, grocery shop for game day tomorrow, cut and arrange flowers bought, put away groceries. By the time I got cooking it was 12:30pm, so I needed something quick. This dish turned out surprisingly awesome and I will now add it to my arsenal of quick dishes to make for breakfast, brunch, lunch, or dinner.  All inspired of course by using leftovers in the fridge: asparagus, cauliflower rice, and portobello mushrooms. I was craving flavors other than my standard garlic and thyme, so I used my homemade curry powder blend instead. To that, I added heavy cream, s&p, and cayenne for some heat. It’s super luscious and tasty! This, I think, would be considered keto-friendly as there’s a high amount of fat (ghee and heavy cream) and vegetables.

Creamy Curry Vegetables

Below is my recipe for homemade curry powder that you can pre-mix, bottle it up (any old glass jar with a fitted lid works well), and use to season curry chicken salad, this vegetable dish, and whatever you’d like! :):

Curry Powder 

Yields: .525 oz (half of a spice container)

2 T coriander, ground

2 T cumin, ground

1 T turmeric, ground

1 t fennel seeds, ground

1 t ginger

½ t dry mustard

½ t cayenne

½ t black pepper

¼ t allspice

…and here is this dishes recipe:

Creamy Curry Vegetables & Fried Egg

Yields: 2 servings

1/2 bunch of asparagus

1/4 head of cauliflower, pulverized into “rice”

1 portobello mushroom, diced

1 T curry powder blend (see homemade recipe above)

1/4 C heavy cream (more or less depending on how creamy and saucy you want it)

1/8 t cayenne (optional)

1 pasture raised egg

1/8 tsp turmeric

1 T Ghee

s&p to taste

  1. On medium heat, melt ghee and saute mushrooms and cauliflower until caramelized. Then, add asparagus, curry blend, and s&p until asparagus is cooked, but still firm to the bite (al dente). Add heavy cream and allow to bubble and reduce sauce.
  2. In a separate pan, melt ghee and fry the egg (or two). Season with turmeric, cayenne, and s&p. Serve egg over vegetables.

 

  

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