Cauliflower, egg & potato curry

Cauliflower, egg & potato curry

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(96 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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lot-to-lose4
24th Jun, 2008
5.05
I now serve it with 'poached egg' on top instead of boiled...much easier. when placed on top just break open with a knife ...colours look great !
lot-to-lose4
18th Apr, 2008
5.05
I've made this many times - everybody loves it :-) I also add sweet potato as it gives more colour. A handful of peas is also nice, but DONT add 'til the very end as they will lose their vibrant green colour. I always use soft boiled eggs ...much nicer, but difficult to peel !
yeschef
16th Apr, 2008
5.05
I forgot to rate it, it gets the full 5 stars
yeschef
16th Apr, 2008
5.05
This was one of the nicest recipes for curry I have ever had, and as a meat lover, its amazing for me to say that a vegetarian curry is top of my list. I did add a little more coconut milk for more of a sauce as my cauli was a little on the large size. It went down well with both my son and husband too with plates cleared in record time. This will be a keeper in my home.
louiseblake
17th Feb, 2008
5.05
Now this is excellent. Really easy and the results are great.
katiebutler
25th Jan, 2008
Very tasty but the egg played havoc with my digestive system
mick2554
24th Jan, 2008
made this first time with pataks chicken tika massala paste (its what we had in the cupboard) it was excellent specially if you like a mild curry
louiseblake
28th Nov, 2007
5.05
An excellent curry - have made it a few times and the only comment I get is " IS there any left?" You can not ask for more than that!

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