- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 534
- Carbohydrate Content: 30g
- Fat Content: 38g
- Fiber Content: 5g
- Protein Content: 22g
- Saturated Fat Content: 18g
- Sodium Content: 0.95g
- Sugar Content: 0g
Cauliflower, egg & potato curry Recipe
Cauliflower, egg & potato curry is a Easy curry recipe for 4 people, takes only 20 mins; recipe has vegetable oil, onion and red chilli.
- Coriander - large handful of roughly chopped fresh coriander
- Vegetable Oil - 3 tbsp vegetable oil
- Garlic Clove - 4 garlic cloves, finely chopped
- Red Chilli - 1 plump red chilli, seeds removed if you want, finely chopped
- Onion - 1 large onion, peeled and diced
- Egg - 6 hard-boiled eggs, halved lengthways
- Potato - 2 large waxy potatoes (such as Desiree), peeled and cut into bite-sized chunks
- Root Ginger - thumb-sized piece of root ginger, peeled and grated
- Cauliflower - 1 medium cauliflower, broken into florets
- Curry Paste - 2 tbsp curry paste (Patak's Cumin & chilli is good)
- Coconut Milk - 400ml can coconut milk
- Flaked Almond - 2 tbsp toasted flaked almonds (optional)
- 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.
- 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.
- 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.
- 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.