Cauliflower, Egg & Potato Curry

Name: Cauliflower, Egg & Potato Curry
Total time: 1 h
Yield: Serves 4
Cuisine: indian
Ingredients: 3 tbsp vegetable oil; 1 large onion peeled and diced; 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; 2 tbsp curry paste (Patak's Cumin & chilli is good); 1 medium cauliflower broken into florets; 400ml can coconut milk; 6 hard-boiled eggs halved lengthways; 2 tbsp toasted flaked almonds (optional); large handful of roughly chopped fresh coriander; 4 garlic cloves finely chopped

4.60 (134)

⏱ 60 mins 🍽 Serves 4 🌶 indian ✅ Easy 🏷 Main course

This vegetarian Indian curry combines cauliflower florets and waxy potatoes in a creamy coconut milk sauce, infused with ginger, garlic, and curry paste. Hard-boiled eggs are nestled into the thickened sauce just before serving, creating a hearty and satisfying main dish. It's garnished with fresh coriander and optional toasted almonds for extra texture. The recipe serves four and takes roughly 60 minutes to prepare and cook.

Ingredients

3 tbsp vegetable oil
1 large onion peeled and diced
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
2 tbsp curry paste (Patak's Cumin & chilli is good)
1 medium cauliflower broken into florets
400ml can coconut milk
6 hard-boiled eggs halved lengthways
2 tbsp toasted flaked almonds (optional)
large handful of roughly chopped fresh coriander
4 garlic cloves finely chopped

Method

Warm the oil in a large, deep non-stick frying pan, wok, or shallow saucepan. Cook the diced onion for 8-10 minutes, stirring now and then, until it softens and begins to colour.
Mix in the chopped chilli, garlic, and grated ginger, cooking for 2 minutes. Increase the heat slightly, add the potato chunks and cook for 3-4 minutes, stirring often, until their edges soften. Stir through the curry paste for 1 minute, then add the cauliflower florets and stir-fry for 1 more minute to coat.
Pour in the coconut milk and stir well. Season with salt, increase the heat to bring the mixture to a boil, then partially cover the pan and reduce to a gentle simmer. Cook for 20-25 minutes, stirring frequently, until the sauce thickens and the vegetables become tender.
Place the halved eggs yolk-side up into the sauce, partially submerging them. Cover the pan and simmer gently for a further 1-2 minutes to warm the eggs through. Serve scattered with fresh coriander and toasted flaked almonds, if using.

Nutrition (per serving)

Calories534 kcal

Fat38 g

Saturates18 g

Carbs30 g

Fibre5 g

Protein22 g

Sodium380 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian

DietVegetarian