Curry Three For All, Part 1: Cauliflower, Egg and Potato Curry

I find that there is nothing more annoying than buying some esoteric ingredient for a particular recipe and then never using it again (hello, pomegranate molasses still in my fridge!).

With that in mind, we are going to have a Curry Three For All to showcase three different recipes (one vegetarian, one chicken, and one fish) that all use one key ingredient: Thai Red Curry Paste. Thai red curry paste is pretty easy to find at most grocery stores in the ethnic food aisle. A jar cost $3.39 at our local Fresh & Easy, and it lasts for a while in the fridge, so you don’t have to worry about using it all up in one go.

The first recipe in the Curry Three For All is Cauliflower, Egg and Potato Curry. I was drawn to this recipe because I was looking for a showcase for the orange cauliflower that I bought at the Farmers Market. The recipe calls for a more Indian style curry paste, but I used the Thai red curry paste and it tasted great.

This Cauliflower, Egg and Potato Curry recipe made 4 servings at $1.94 a serving.

Perhaps the best thing about this recipe is its flexibility. Basically you could add a variety of different vegetables or legumes to this recipe and it would work. You just need to make the basic curry sauce and then let your imagination go crazy. I think adding some peas to this particular incarnation would taste really good.

I ended up using only 4 eggs even though the recipe called for 6 eggs, and I also used light coconut milk, which worked well and saved a few calories. You can monitor the heat of the curry by adding more or less Thai red curry paste. I, of course, added a bit extra and the curry had a nice fire to it just the way I like my curry.