Cauliflower, Potato & Egg Curry

• Callie Raphael
• March 20, 2023

Cook this tasty, budget-friendly vegan curry for an quick family dinner.

 

Servings: 4

Total Time: 1 hour

 

Ingredients: 

• 3tbsp 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
• 1 medium cauliflower, broken into florets
• 400ml can coconut milk
• 6 hard-boiled eggs, halved lengthways
• 2 tbsp toasted flaked almonds
• large handful of roughly chopped fresh coriander
• 4 garlic cloves, finely chopped

 

Method:

• 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.