Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(84 ratings)

Easy

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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Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced
    Onion

    Onion

    un-yun

    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
    Potato

    Potato

    po-tate-oh

    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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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
    Eggs

    Egg

    egg

    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

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.

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Comments, questions and tips

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vrog
8th Dec, 2012
4.05
Very tasty but found that cooking in the wok took much longer than 20-25 minutes. Even better next day.
ono23sendai
27th Oct, 2012
5.05
Very testy curry!
itastetheworld
4th Jun, 2012
5.05
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
27th Apr, 2012
4.05
Lovely but found it lacking something. I added peas this time but will make again with sweet potatoes and spinach.
dom1000000
17th Apr, 2012
4.05
I liked this but didn't think it was the best curry I've made by a long shot.
deftseeker
19th Mar, 2012
5.05
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
11th Mar, 2012
5.05
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
25th Feb, 2012
5.05
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
12th Feb, 2012
5.05
Great Flavour - worth the effort
jacoblibbydan
24th Jan, 2012
1.05
EUGH!!!

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