Cauliflower, Egg & Potato Curry
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.
- Time: 60 min
- Servings: 4
Source: Love2Feed
Ingredients
- vegetable oil
- large onion peeled and diced
- plump red chilli seeds removed if you want, finely chopped
- thumb-sized piece of root ginger peeled and grated
- large waxy potatoes , peeled and cut into bite-sized chunks
- curry paste
- medium cauliflower broken into florets
- can coconut milk
- hard-boiled eggs halved lengthways
- toasted flaked almonds
- large handful of roughly chopped fresh coriander
- garlic cloves finely chopped