Cauliflower Egg Curry

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This is a quick and easy vegetarian curry, making the most of shop bought curry paste. So delicious!
Serves 4-6

8 large eggs, hard boiled and peeled
2-3 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 onions, thinly sliced
2 garlic cloves, grated
3 cm root ginger, grated
1 whole cauliflower, roughly chopped
Tandoori curry paste (or tikka masala paste)
400ml coconut milk
1 tsp salt
½ tsp turmeric
Small bunch fresh coriander


– Add the oil to a hot pan. Add the mustard and cumin seeds, and let them sizzle.

– Add the onions and cook for 5 minutes until golden.

– Add the grated garlic, ginger, and curry paste. Mix well.

– Add the cauliflower, coconut milk, salt, and turmeric. Cover and cook on low-medium hear for 10-15 minutes.

– Cut the eggs into quarters before adding to the curry, along with most of the coriander.

Serve on top of some piping hot rice, garnished with the rest of the coriander leaves.

1 thought on “Cauliflower Egg Curry”

  1. Hi Chetna, thank you for posting recipes, this one especially, I love it. But the written method doesn’t tell you to add the cauliflower, I made it last night and only realized it when I simmered the sauce for 15 without It was an easy just toss it in and re-simmer with some added water, but thought I would let you know. (The dish is delicious!)
    Congrats on the new book!

    Lindsey M
    (Chicago, IL, USA)


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