Serves 4
| Preparation and cooking times | |
| Prep 15 mins | |
| Cook 45 mins | |
Ingredients
- Mrs Shah’s Curry Mix
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 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
- 1 medium cauliflower, broken into florets
- 400ml can coconut milk
- 6 hard-boiled eggs, halved lengthways
- 2 tablespoons toasted flaked almonds (optional)
- Large handful of 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, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in Mrs Shah’s Curry Mix, 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 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.
Nutritional Information per serving
534 calories, protein 22g, carbohydrate 30g, fat 38 g, saturated fat 18g, fibre 5g, salt 0.95 g