Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(98 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
    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
    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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amandajane55
14th Sep, 2011
5.05
Fabulous curry - can't see how anyone could dislike it!
yoghurtweaver
12th Sep, 2011
5.05
This is a top recipe ! Decided to become vegetarian again, and what a great start! Had some mango chutney with it, and it was delicious.
stargazers
3rd Aug, 2011
5.05
Wow, I never thought we would enjoy a veggie curry so much, even my boyfriend didn't miss the meat at all, it was so tasty, especially with the eggs. Made a nice change from cauliflower cheese, which i would normally make. Superb!!
julietulip
7th Jul, 2011
5.05
Very yummy! I used half sweet and half normal potato. It took a little longer to cook than stated but nice thick sauce ... very nice! Also added a handful of cashew nuts. Enjoyed by all.
elainelaird
22nd Jun, 2011
5.05
This was really lovely and easy to make. I used half sweet potato and half normal potato, but otherwise stuck to the recipe. Will definitely make it again.
rmitter3's picture
rmitter3
9th Jun, 2011
5.05
love it!
loopy08
16th May, 2011
5.05
This is AMAZING! So delicious and my 18 month old loved it too.
erinvermaak
29th Apr, 2011
5.05
Yum!
miffycat
7th Apr, 2011
4.05
Very nice and a bit different from our usual fair. Used half a jar of Seeds of Change Tikka Masala Sauce.
adrienneyong
25th Mar, 2011
5.05
DEFINITELY add a can of chopped tomatoes! it gives it a deeper flavour. used Patak's tikka masala instead which gave it a sweetness, and added a bit of curry powder too. amaaaazing.

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