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)

julietulip's picture

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

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.

loopy08's picture

This is AMAZING! So delicious and my 18 month old loved it too.

miffycat's picture

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

adrienneyong's picture

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.

indichick's picture

Made this for a curry dinner party and it ended up being the only dish that had no left overs!
I could eat this every day and have found the (rare) left overs to be a brilliant hang over cure!

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

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

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

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

bekiw81's picture

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

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

I am a meat eater and it was easy and tasted awesome!

kelicula's picture

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

forgot to rate it......

ellyread's picture

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

daisydragonfly's picture

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.


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