Cauliflower Potato and Egg Curry

Cauliflower Potato and Egg Curry Recipe

A delectable meal that is ideal for those curry fanatics
Yield: 4    Preparation Time:     Cooking Time:
This is a vegetarian curry dish with a warm coconut flavor.


1 medium cauliflower, broken into florets
1 large onion, peeled and diced
2 large waxy potatoes; peeled and cut into bite-sized chunks
3 tablespoons vegetable oil
2 tablespoons curry paste
400ml can coconut milk
1 plump red chili; de-seeded and finely chopped
6 hard-boiled eggs, halved lengthways
Thumb-sized piece of root ginger, peeled and grated
2 tablespoons toasted flaked almonds (optional)
4 garlic cloves, finely chopped
Handful of roughly chopped fresh coriander

Recipe Instructions

Fry the vegetables.
Heat a non-stick frying pan over a low heat and add the oil. Stir in the onions and fry for 8 – 10 minutes over a medium heat stirring occasionally until golden. Stir in the chili, garlic and ginger and fry for 2 minutes. Turn up the heat and add the potatoes. Cook for 3 – 4 minutes stirring frequently until the casing is just softening. Stir in the curry paste and cook for 1 minute. Toss in the cauliflower and stir fry for another minute to coat the cauliflower.

Cook the curry.
Pour in the coconut milk and stir thoroughly. Adding some salt, bring to the boil stirring frequently. Lower the heat, cover half the pan and allow to simmer for 20 – 25 minutes until the sauce has thickened and the vegetables are tender.

Add the eggs.
Half bury the eggs yolk-sides up in the sauce and continue to simmer covered for a further 1 – 2 minutes until heated through. Scatter with toasted almonds or coriander if you prefer.


Main Meal