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)

girlwiththemostcake's picture

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

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

Best veggie curry I have ever tasted!

kfenton01's picture

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

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

psjill's picture

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

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

i used to think i like only raw cauliflower but now i'm cured :)

annaborowski's picture

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

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

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

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

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

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

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

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

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

I forgot to rate it, it gets the full 5 stars


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