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Cauliflower, Egg and Potato Curry

Cauliflower, Egg and Potato Curry
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 4

Looking for a delicious and easy vegetarian curry? Try this Cauliflower, Egg and Potato Curry Recipe! Made with creamy coconut milk and warming spices, this dish is sure to become a new favourite. Plus, it's a breeze to make!


  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced
  • 1 red chilli, seeds removed and finely chopped
  • Thumb-sized piece of root ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 large waxy potatoes (I use Desirée), peeled and cut into 2cm to 3cm chunks
  • 2 tbsp curry paste (not a super hot one)
  • 1 medium cauliflower, broken into florets
  • 400ml can coconut milk
  • 6-8 hard-boiled eggs, halved lengthways
  • 2 tbsp toasted flaked almonds (optional)
  • Large handful of chopped fresh coriander


Stage 1

Preheat a deep non-stick saucepan over a low heat. Once the pan is hot, pour in the oil and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until it becomes soft and begins to turn golden in colour.

Stage 2

Mix the chilli, garlic, and ginger into the onion mixture and fry for 2 minutes. Increase the heat slightly, add the potatoes, and cook for 3-4 minutes, stirring regularly, until the exteriors are just beginning to soften. Add the curry paste, cook for 1 minute, then add the cauliflower and stir-fry for another minute to coat.

The chilli, garlic, and ginger being mixed into the onion mixture and the the cauliflower being stir-fried in after that.

Stage 3

Pour the coconut milk into the pan and stir well. Season with some salt, increase the heat and bring it to a boil while stirring frequently. After that, half-cover the pan and lower the heat to a gentle simmer. Let the cauliflower, egg and potato curry cook for 20-25 minutes, stirring regularly, until the sauce thickens a bit and the vegetables become tender.

Stage 4

Gently place the eggs, yolk-side up, in the sauce, partially submerging them. Cover the pan and let the curry simmer for an additional 1-2 minutes to warm up the eggs. If desired, garnish with some toasted almonds and coriander after serving.

The finished Cauliflower, Egg and Potato Curry recipe, served in a white bowl and garnished with toasted almonds and chopped coriander.

If you enjoyed following this Cauliflower, Egg and Potato Curry recipe, check out a few other recipes.


If needed, you can freeze the curry part of this recipe, just not the eggs.

For the curry paste, I often use Patak’s Korma Spice Paste when I make this recipe.