Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

  • Rating: 5 out of 5.112 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal534
fat38g
saturates18g
carbs30g
sugars0g
fibre5g
protein22g
low insalt0.95g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 5 out of 5.112 ratings
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