Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(69 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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davidson's picture

We love this curry - my son (15) wouldn't touch it for ages as he 'doesn't like cauliflower'. One day I refused to cook him anything else so he could have it or go hungry. Now he lists this as one of his favourites - plate cleared at speed!!!

michellemagri's picture
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I love this recipe! I've tried with half fat coconut milk and still tastes great. Also added runner beans and spinach.

shef_eimear's picture
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I loved this! Me and my mum actually dislike cauliflower but had some lying around for some reason so I made this.
The curried caulilflower was just yummy and the eggs made it creamy in an unusual way.
Used curry powder instead of paste, was fine.
Definitely making it again!!

millwoodeduc's picture
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Great recipe, kids loved it. Very easy to burn though - or maybe that's just my cooking!

bekiw81's picture
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mmm, this was yummy, and a super way to cook cauliflower. With 2 people in our house there's always too much cauliflower for one lot of cauliflower cheese, so we used the other half in this tasty curry. We'll definitely be having this one again.

leiferikson's picture
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Brilliant recipe.
I would request this as my last meal if i was sentenced to death!!!
Am going to serve this at my wedding!

stroudy1010's picture
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I am a meat eater and it was easy and tasted awesome!

kelicula's picture
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Loved it! Followed the recipe to the tee and it was definitely restaurant quality. Very easy to make. I did minor substitutions like leaving out the egg and adding chicken. Tonight we are making it with shrimp! So tasty!

ellyread's picture
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forgot to rate it......

ellyread's picture
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made this with our home grown cauliflower, potatoes and freshly laid eggs......soooo good!!! a certain winner with the whole family.

daisydragonfly's picture
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Delicious and very tasty :) Will add slightly fewer chilli flakes next time, though. But the addition of eggs to this recipe make it truly tasty and filling. Will make again, for sure!

bethyb63's picture

having read the comments on this recipe i will be making it. sounds lovely and looks tasty too. Thanks for a brilliant recipe.

girlwiththemostcake's picture
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This was delicious. I used Patak's Madras curry paste (which is the cumin and chilli one referred to in the ingredients) and was hoping it wouldn't be too hot. It turned out to be perfect and even with the red chilli it had a lovely kick without too much heat. Cauliflower is one of the best things you can put in a curry as it goes beautifully with spicy flavours. Will definitely make again.

thegrants's picture
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I love this curry. I first made it about 3 years ago and keep coming back to it. I always thought the eggs sounded weird but they are a great addition. Make a day in advance and its even better.

welshleo's picture
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Best veggie curry I have ever tasted!

kfenton01's picture
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I dont like cooked cauliflower unless smothered in cheese sauce or now unless curried in this recipe. This was a huge sucess from husband who was dubious that there was no meat involved, to a friend who said it wasnt on my usual hot curry scale - all of the curry was eaten, even more amazing is i forgot to put the eggs in! Will definitely be eating this again, in fact just bought cauliflower on the ASDA delivery.

weeble's picture
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I added baby spinach at the end of the cooking time. I will definately make this dish again.

psjill's picture
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I've made this curry a number of times now and have never been bored or disappointed with it. I too have added sweet potato and (at the last minute) peas. I have also added tinned tomatoes, spinach and chick peas at various times and have even omitted the eggs and almonds. It has always been delicious and guests have always asked for seconds. I have a feeling I will be eating this for many years to come!

khambhaita_p's picture
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This is the best cauliflower curry i have ever tasted. It was really easy to make and even my meat eater husband loved it! Will definatly make this again and reccomend. Yummy.

linkevica's picture
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yummy!
i used to think i like only raw cauliflower but now i'm cured :)

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