Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(67 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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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
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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
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Ah, I can see it did let me give it 3 stars!

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

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

ono23sendai's picture
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Very testy curry!

itastetheworld's picture
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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's picture
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Lovely but found it lacking something. I added peas this time but will make again with sweet potatoes and spinach.

dom1000000's picture
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I liked this but didn't think it was the best curry I've made by a long shot.

deftseeker's picture
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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's picture
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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's picture
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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's picture
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Great Flavour - worth the effort

jacoblibbydan's picture
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EUGH!!!

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