Curried Cauliflower and Eggs

Put an egg on it! Add extra protein to your curry by topping it with an egg. No need to grab your pots and pans though -- your slow cooker will do all the work.

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  • Makes: 6 servings
  • Serving Size: 1 cup (about) cauliflower mixture + 1 egg
  • Makes: 5 1/2 cups cauliflower mixture + 6 eggs
  • Prep: 25 mins
  • Total Time: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 25 minutes (high)

Curried Cauliflower and Eggs

Directions

  1. In a 4-qt. slow cooker combine first 12 ingredients (through black pepper).
  2. Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. If using low, turn to high. Stir in cream. Break an egg into a custard cup. Make an indentation in cauliflower mixture and slip egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.
  3. Sprinkle servings with cayenne pepper. Serve with Naan and/or rice.
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Nutrition Facts (Curried Cauliflower and Eggs)

  • Per serving:
  • 398 kcal ,
  • 12 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 201 mg chol. ,
  • 1409 mg sodium ,
  • 57 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 15 g pro.
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