Cauliflower & Egg Curry

"This is a tried and tested favourite in my family. We are all carnivores, but this is the favourite curry. It really can change the way you eat cauliflower forever."
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Ready In:
1hr 30mins


  • 3 tablespoons vegetable oil
  • 1 large onion, peeled and diced
  • 1 large red chili pepper, seeds removed if you want, finely chopped
  • 1 inch piece gingerroot, peeled and grated (or 1 tsp of ready made ginger paste from a jar)
  • 2 tablespoons curry paste (Patak's Cumin & chilli is good)
  • 1 large cauliflower, broken into florets
  • 400 ml coconut milk (sometimes 2 if you like a good amount of sauce or if you add extras)
  • 6 -8 hard-boiled eggs, halved lengthways
  • 2 tablespoons toasted sliced almonds (optional)
  • roughly chopped fresh coriander
  • 4 garlic cloves, finely chopped


  • 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, 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.
  • NOTE - You can add potatoes, sweet potatoes, butternut squash or other root veg to bulk if you want. Add them at stage 2 before you add the curry paste. Fry for 4-5 minutes then add the paste. If you want to add something like spinach, then add it at the end of cooking time for say a minute or 2.
  • The preparation time and cooking times may vary.

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A mum of 2 boys, work 60 hours a week, have housework and mums taxi to do and I still MAKE the time to cook every day from scratch. I get fed up of listening to other mums who say that they have no time to cook. Well - MAKE TIME. I will not compromise with cheap food. I buy the best cuts or meat, organically if I can. I buy local fruit and veg from a vegbox delivery company and my meat and fish locally or frozen direct from the boat (more or less). I love to experiment, no food is taboo. I would love to try python, but I have read some awful things about how they catch and kill pythons for skin and meat, my sense of decency will not let me buy any meat of fish unless I know they have been ethically caught and killed. I love this site, there are so many like minded people on here that think they way I do. I have learnt quite a bit from others here who have taken the time to comment.
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