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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25th Feb, 2012
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.
12th Feb, 2012
Great Flavour - worth the effort
24th Jan, 2012
3rd Dec, 2011
it tastes delicious best curry i have ever made highly reccomended
27th Nov, 2011
Loved it! Used sweet potatoes instead of normal potatoes, and added a little stock to create a bit more sauce (the cauliflower was quite large). Really tasty. Have also tried it with tinned tomatoes - definitely better without...
17th Nov, 2011
I really liked this curry. I like my curry medium to hot and it was a bit too mild for me, but spiced it up a bit and it was great.
17th Nov, 2011
I really liked this curry. I like my curry medium to hot and it was a bit too mild for me, but spiced it up a bit and it was great.
13th Nov, 2011
Cauliflower is such an underrated veg and but I like it a lot. I was searching out a vegetarian recipe for visiting friends and this seemed to fit the bill perfectly. I read a lot of the past reviews and noticed on many occasions people had added some sweet potato, peas and sometimes spinach. I went with the first two and half a jar of Patak's finest Jalfrezi plus a small can of chopped tomatoes. Result - sheer Heaven and congratulations from my visitors! A very good recipe, and the hard boiled eggs really work well.
13th Oct, 2011
One of the best vegetarian curries I ever made! It was efforltessly easy and quick and so very tasty! I had crispy fried onion from another cooking adventure which i chucked on top of this curry and it added a nice touch sweetness too! Oh I'l defnitely be making this again.
27th Sep, 2011
Really good, used one sweet potato and one white one as suggested and thai red curry paste. Had it with some brown rice and went down a treat!


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