3 tbsp Oil
1 Onion (Diced)
1 Red Chilli (Finely Chopped)
2 tsp Root Ginger (Peeled & Grated)
2 Large Potatoes (Peeled & Cut Into Chunks)
2 tbsp Curry Paste
1 Medium Cauliflower (Broken Into Florets)
400ml Can Coconut Milk
6 Hard-Boiled Eggs (Halved Lengthways)
Large Handful Of Roughly Chopped Fresh Coriander
4 Garlic Cloves (Finely Chopped)
2 Tbsp Toasted Flaked Almonds (Optional)
Heat a wok on low heat. Add the oil, stir in the onion and fry on medium heat for 8-10 mins, stirring occasionally, until softened and starting to turn golden.
Stir in chilli, garlic and ginger and fry for 2 minutes. Turn up the heat a little, add the potatoes and cook for 3-4 mins, stirring frequently.
Stir in the curry paste, cook for 1 min, then toss in cauliflower and stirfry for a further 1 min to coat.
Pour over the coconut milk and stir thoroughly. Add some salt, turn up 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 mins, 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 mins to heat through. Serve with a scattering of toasted almonds and coriander, on a bed of rice.