Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(70 ratings)

By

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Cooking time

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
534
protein
22g
carbs
30g
fat
38g
saturates
18g
fibre
5g
sugar
0g
salt
0.95g

Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced
  • 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
  • 2 tbsp curry paste (Patak's Cumin & chilli is good)
  • 1 medium cauliflower, broken into florets
  • 400ml can coconut milk
  • 6 hard-boiled eggs, halved lengthways
  • 2 tbsp toasted flaked almonds (optional)
  • large handful of roughly chopped fresh coriander
  • 4 garlic cloves, finely chopped

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Method

  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.

Recipe from Good Food magazine, October 2003

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Comments

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bakerdave's picture
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Great Flavour - worth the effort

jacoblibbydan's picture
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EUGH!!!

xxxelliexxx's picture
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it tastes delicious best curry i have ever made highly reccomended

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

yoghurtweaver's picture
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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
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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!!

julietulip's picture
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Very yummy! I used half sweet and half normal potato. It took a little longer to cook than stated but nice thick sauce ... very nice! Also added a handful of cashew nuts. Enjoyed by all.

elainelaird's picture
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This was really lovely and easy to make. I used half sweet potato and half normal potato, but otherwise stuck to the recipe. Will definitely make it again.

rmitter3's picture
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love it!

loopy08's picture
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This is AMAZING! So delicious and my 18 month old loved it too.

erinvermaak's picture
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Yum!

miffycat's picture
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Very nice and a bit different from our usual fair. Used half a jar of Seeds of Change Tikka Masala Sauce.

adrienneyong's picture
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DEFINITELY add a can of chopped tomatoes! it gives it a deeper flavour. used Patak's tikka masala instead which gave it a sweetness, and added a bit of curry powder too. amaaaazing.

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