Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(71 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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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 :)

annaborowski's picture
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If you're a parent who is need of that smug (for want of a better word) feeling you get from your kids completely clearing their plate, then I would recommend cooking this curry. The cauliflower and potato compliment the delicate flavours in the sauce beautifully.

My kids polished off three platefuls each!! So we'll definitely be having this again...tomorrow me thinks!

squirejamie's picture

Sounds nice anyone able to suggest the ingredients to substitute the Prataks sauce. Obviously cumin and chilli but what quantities and what about the sauce?

arracka's picture

I love this recipe - i think the eggs are a very nice touch. I did use sweet potato instead of plain potatoes. Went really well. This recipe is easy to make and a sure hit with my family! It's now a regular on our regular weekly menu.

uratargetmarket's picture
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My God this is moreish. You think you've made enough to freeze some but you just keep on and on going back for more. I added red lentils as well which boil down into a lovely mush with the cauliflower. SO SO gooooood

mamamade's picture
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Needed all ingredients to serve two people (inc whole pinocchio chilli). i used broccoli instead of cauliflower, it was OK, but cauliflower would have been better.

normandy-tarte's picture
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It was great and easy to do... I added a whole jar of Pataks coconut & cumin paste (only one I had) plus before the coconut milk I added a small tin of plum tomatoes. Served up with my own hens soft boiled eggs, the home made mango & apple chutney, plus a nan bread each, it was a very filling cheap & cheerful curry that I shall use time and time again!

pmr747's picture
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Our favourite home cooked curry by far! Felt a bit of a cheat using Pataks paste (we used Jalfrezi) but it was lovely. Also used Sweet potato & a few peas and loved it !!! Will definitely do it again & again...

imabadpixie's picture
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Just made for my mum, boyfriend and his parents (yikes) along with cumin scented chicken.

Really easy peasy- I made in advance and reheated, adding chickpeas and peas for the 20 mins reheat.

I would suggest cooking the potatoe a touch longer.
Went down well, which is all that matters!

marola's picture
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This maked an excellent change from cauliflower cheese! I'm always on the look out for cauliflower recipes. This one is a winner.

lot-to-lose4's picture
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I now serve it with 'poached egg' on top instead of boiled...much easier. when placed on top just break open with a knife ...colours look great !

lot-to-lose4's picture
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I've made this many times - everybody loves it :-)
I also add sweet potato as it gives more colour.
A handful of peas is also nice, but DONT add 'til the very end as they will lose their vibrant green colour.
I always use soft boiled eggs ...much nicer, but difficult to peel !

yeschef's picture
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I forgot to rate it, it gets the full 5 stars

yeschef's picture
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This was one of the nicest recipes for curry I have ever had, and as a meat lover, its amazing for me to say that a vegetarian curry is top of my list. I did add a little more coconut milk for more of a sauce as my cauli was a little on the large size.

It went down well with both my son and husband too with plates cleared in record time. This will be a keeper in my home.

louiseblake's picture
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Now this is excellent. Really easy and the results are great.

katiebutler's picture

Very tasty but the egg played havoc with my digestive system

mick2554's picture

made this first time with pataks chicken tika massala paste
(its what we had in the cupboard) it was excellent specially if you like a mild curry

louiseblake's picture
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An excellent curry - have made it a few times and the only comment I get is " IS there any left?" You can not ask for more than that!

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