Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(84 ratings)


Serves 4
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal534
  • fat38g
  • saturates18g
  • carbs30g
  • sugars0g
  • fibre5g
  • protein22g
  • salt0.95g
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  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 plump red chilli, seeds removed if you want, finely chopped
  • thumb-sized piece of root ginger, peeled and grated
  • 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp curry paste (Patak's Cumin & chilli is good)
  • 1 medium cauliflower, broken into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400ml can coconut milk
  • 6 hard-boiled egg, halved lengthways



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp toasted flaked almonds (optional)
  • large handful of roughly chopped fresh coriander
  • 4 garlic clove, finely chopped


  1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.

  2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.

  3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.

  4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

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Comments (85)

ono23sendai's picture

Very testy curry!

itastetheworld's picture

Excellent and easy to adapt. I used sweet potatoes , carrots and reduce the number of eggs also added some sea salt as I had only curry powder in hand. The leftover tasted even better!

gemessex's picture

Lovely but found it lacking something. I added peas this time but will make again with sweet potatoes and spinach.

dom1000000's picture

I liked this but didn't think it was the best curry I've made by a long shot.

deftseeker's picture

Fantastic recipe, very easy to do. I added a bit extra chilli and garam masala as we love very spicy dishes. It's going to be one of the 3 curry dishes I'm cooking for a special dinner for friends in a couple of weeks time! Will look impressive and taste amazing.

seasick's picture

Really nice and easy to adapt depending of taste, chickpeas, spinach soya beans or sweet corn all good stuff to add if you fancy it. Made it for a hot buffet yum!

emma_kneller's picture

delicious - cooked for a little while longer than stated as the vegetables were not soft enough, added some cream and it was loved by all. Will be making this again.

bakerdave's picture

Great Flavour - worth the effort

jacoblibbydan's picture


xxxelliexxx's picture

it tastes delicious best curry i have ever made highly reccomended

cov_sarah's picture

Loved it! Used sweet potatoes instead of normal potatoes, and added a little stock to create a bit more sauce (the cauliflower was quite large). Really tasty. Have also tried it with tinned tomatoes - definitely better without...

duckyjade's picture

I really liked this curry. I like my curry medium to hot and it was a bit too mild for me, but spiced it up a bit and it was great.

duckyjade's picture

I really liked this curry. I like my curry medium to hot and it was a bit too mild for me, but spiced it up a bit and it was great.

drmark's picture

Cauliflower is such an underrated veg and but I like it a lot. I was searching out a vegetarian recipe for visiting friends and this seemed to fit the bill perfectly. I read a lot of the past reviews and noticed on many occasions people had added some sweet potato, peas and sometimes spinach. I went with the first two and half a jar of Patak's finest Jalfrezi plus a small can of chopped tomatoes. Result - sheer Heaven and congratulations from my visitors! A very good recipe, and the hard boiled eggs really work well.

countryhousewife's picture

One of the best vegetarian curries I ever made! It was efforltessly easy and quick and so very tasty! I had crispy fried onion from another cooking adventure which i chucked on top of this curry and it added a nice touch sweetness too! Oh I'l defnitely be making this again.

bartoloc's picture

Really good, used one sweet potato and one white one as suggested and thai red curry paste. Had it with some brown rice and went down a treat!

domino27's picture

Have made this several times now, and teamed it with another Good Food recipe - Lemon, Mushroom and Spinach Pilaf rice. Absolutely perfect! A winner every time.

amandajane55's picture

Fabulous curry - can't see how anyone could dislike it!

yoghurtweaver's picture

This is a top recipe ! Decided to become vegetarian again, and what a great start! Had some mango chutney with it, and it was delicious.

stargazers's picture

Wow, I never thought we would enjoy a veggie curry so much, even my boyfriend didn't miss the meat at all, it was so tasty, especially with the eggs. Made a nice change from cauliflower cheese, which i would normally make. Superb!!


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