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)

viross5000's picture

I enjoyed this and will make it again but it took waaaaaay longer than the recipe said for the vegetables to soften in my wok. 40 mins later and I was too hungry to wait any longer, but the veg still weren't totally tender. Next time I'll add spinach as others have suggested. Also, I know we're greedy but even with naans for 2 of us there wasn't much leftover.

jezzo's picture

This was a nice recipe. I intentionally made it mild, and upped the cauliflower and potato to stretch for two meals, as well as adding an extra 350mls of veggie stock. Quite easy to make, and tastes better the next day!

JC1818's picture

I've never used egg in curry before, but it was delicious. I will definitely make it again.

Anicecupoftea's picture

Sorry to disagree but I found it insipid and with billions of fabulous recipes out there then no need to make this one

katysimpson's picture

I was sceptical about the egg at first but was converted the minute I tried it. Delicious!

fikmarshall's picture

Gorgeous veggie curry. Very satisfying even though it's meat free. Made it several times now and always goes down a storm! As someone else has mentioned the eggs definitely make the dish!

sophiak123's picture

Lovely satisfying dish that gets better each time.
Definitely don't leave out the almonds - toast them yourself in the oven or fry them in a dry pan for a few minutes. The eggs really make the dish too. I usually use 2 tins of coconut milk since I add more veg, e.g. leeks, peas and/or spinach (you can pop the spinach in straight from frozen for the 25 min simmering time, just stir frequently).
For spices, I add madras powder, turmeric and some crushed cardamon. Taste comes out better if a dash of sugar is added too.
Goes well with naan bread and green beans.

zuzle77's picture

Lovely dish but definitely not enough to feed my family (2 adults, 2 kids). Will double the portions next time....

Votadini's picture

Great as more of a side dish than a main to accompany a good hot curry!

megsnb's picture

YUM! I used cumin, turmeric and curry powders instead of a curry paste and it was delicious. My housemate said it "looked like a real curry"! It really does taste like it could have been ordered in. I'll definitely be cooking it again and sharing the recipe with friends and family.

thecherub's picture

Love this recipe, will be making again! I used madras paste as that is what I had, also used more coconut milk and some ground almonds for more/thicker sauce. Added a dash of all spice, cumin and chilli powder as no real chillies. Also pre-cooked the spuds as I was short on time. Great recipe, try it!

bubli's picture

I can't count how many times I've made this dish (in fact, each time we have a cauliflower in a veggie box). It's simply delicious and definitely our favourite veggie curry. Served it once to guests too, and everyone liked it. I skip the egg part (or make it a half), though, as the hubby is not so much into eggs. I guess I can safely say that this made me enjoy cooking and eating cauliflower again

elisaponsele's picture

Pleasantly surprised! Cauliflower is definitely not my favourite but this was quite nice. It didn't smell particularly appetising but the taste was good. I agree with previous comments that the eggs are pretty important though.

stellacsg's picture

We wanted to have some leftovers for lunch the next day so I doubled the quantities for most ingredients. Used a mix of light coconut milk and normal then added some stock which we had in the fridge for more sauce. Turned out great! Will become a regular for us. Thanks for a great recipe!

carpetgerbil's picture

Ah, I can see it did let me give it 3 stars!

carpetgerbil's picture

This must be dependent on what curry paste you use. I used a Patak's Mild as it was to feed our toddler as well as us. Really disappointing after having read such rave reviews. Would give it 3 stars if the website didn't have a glitch at the moment and would let me do it. I've made much tastier curries by just chucking ingredients together making it up as I go along.

Alright, but wouldn't bother making again.

jmcguire's picture

P.S. Don't leave out the eggs, they make the dish!

jmcguire's picture

Had a bit of a panic because I forgot to defrost any meat for dinner... but had half a cauliflower in the fridge and found this recipe! Absolutely delicious, will definitely make again. Once again Good Food saves the day!

heyles1's picture

I'm going to cook this this evening, but as I'm watching the calories I want to get it down to 400 a portion. Less oil, one egg each and added leeks, spinach and peas. Oh, and half the potatoes. That should just about do it. I will fill my husband up with rice. I would like to use half fat coconut milk, but haven't been able to find it locally. The dish sounds delicious, but as I'm using Patak's Madras paste I have got to go easy on the chilli for my husband. I've got loads of coriander in the fridge to sprinkle over.
Can't wait for supper!

vrog's picture

Very tasty but found that cooking in the wok took much longer than 20-25 minutes.
Even better next day.


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