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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3rd Feb, 2013
P.S. Don't leave out the eggs, they make the dish!
3rd Feb, 2013
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!
29th Jan, 2013
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!
8th Dec, 2012
Very tasty but found that cooking in the wok took much longer than 20-25 minutes. Even better next day.
27th Oct, 2012
Very testy curry!
4th Jun, 2012
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!
27th Apr, 2012
Lovely but found it lacking something. I added peas this time but will make again with sweet potatoes and spinach.
17th Apr, 2012
I liked this but didn't think it was the best curry I've made by a long shot.
19th Mar, 2012
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.
11th Mar, 2012
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!


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