Cauliflower egg potato curry
Ingredients
- 3 tbsp 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 (Patak's Cumin & chilli is good)
- 1 medium cauliflower, broken into florets
- 400ml can coconut milk
- 6 hard-boiled eggs, halved lengthways
- 2 tbsp toasted flaked almonds (optional)
- large handful of roughly chopped fresh coriander
- 4 garlic cloves, finely chopped
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