Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(110 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 6 hard-boiled eggs, 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 cloves, 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, questions and tips

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Judith Biscoe's picture
Judith Biscoe
18th Jan, 2020
Will try this look tasty, but would be good to have a mix of spices as an alternative to curry paste which I rarely use. I like to mix my own spices.
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!
7th Feb, 2017
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.
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.
4th May, 2016
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.
8th Nov, 2015
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
27th Oct, 2015
I've never used egg in curry before, but it was delicious. I will definitely make it again.
17th Sep, 2015
Sorry to disagree but I found it insipid and with billions of fabulous recipes out there then no need to make this one
1st Sep, 2015
I was sceptical about the egg at first but was converted the minute I tried it. Delicious!
2nd Nov, 2014
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!


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R M's picture
8th May, 2018
Replace garlic and ginger in the recipe with 2 heaped teaspoons of shop-bought ginger garlic paste in a jar. Saves wasting a chunk of garlic or ginger if you don’t often cook dishes with garlic and ginger.
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