Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(85 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 eggs, 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 cloves, 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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SueWR
21st Feb, 2017
Really yummy. Added spinach, some creamed coconut, some ground almonds, a bit more ginger, turmeric and water (one can of coconut milk not enough liquid). As previously mentioned the toasted almonds are a really good addition. Delicious way to use up some of our egg glut - had hens for 7 months, we were told they wouldn't lay so much over winter but that couldn't have been more wrong!
janiem
7th Feb, 2017
3.8
I made this exactly as written, apart from adding a few green beans I had. I used Patak's Korma paste and it tasted great, but I would have preferred more sauce. As I needed to cook the vegetables for a fair bit longer (35 - 40 min) more evaporation took place. Next time I'll add some stock as others have suggested.
Tasman17
19th Jan, 2017
I would like to know, why can't you print the recipe? It would make life a lot easier. Every time I try all I get page one of one at the bottom of the page.
viross5000
4th May, 2016
3.8
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
8th Nov, 2015
3.8
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
JC1818
27th Oct, 2015
3.8
I've never used egg in curry before, but it was delicious. I will definitely make it again.
Anicecupoftea
17th Sep, 2015
0.05
Sorry to disagree but I found it insipid and with billions of fabulous recipes out there then no need to make this one
katysimpson
1st Sep, 2015
5.05
I was sceptical about the egg at first but was converted the minute I tried it. Delicious!
fikmarshall
2nd Nov, 2014
5.05
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
25th Aug, 2014
5.05
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.

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