• Small red cabbage head
• Small cauliflower head
• 1 handfull of pumpkin seeds
• 1 handful of raisins
• 20 quail eggs (or 4 chicken eggs)
• Yellow curry powder, black pepper, turmeric
• 1 cup coconut milk

 

Grate the cauliflower to a rice-like pieces

Mix together eggs, cauliflower rice and pinch of salt and using a pan with olive oil, let the eggs quickly set on a medium heat. The trick is not to overdo them, the cauliflower should not get warmer than luke warm. If you heat up the eggs a little second and then take the pan from the heat while stirring, the eggs will set firm very quickly in the after heat. You don’t want them to set too hard and dry, the texture should remain creamy.

In a blender blend coconut milk and the spices untill luke warm. You can also use the pan on a very low heat. If you use canned coconut milk, it as been uppheated anyway, and the spices come out better in little warmer temperature.

Add the pumpkin seeds and raisins in the mixture and spread the mixture over the slices of the red cabbage

Pour over the curry sauce and serve.