Potatoes with Cauliflower and Eggs

Potatoes with Cauliflower and Eggs

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Servings: 6
Calories: 429


  • 1 lb cauliflower
  • 4 oz creamed coconut block grated
  • 10 floz warm water
  • 2.5 cm 1 in cube of fresh ginger, peeled and chopped
  • 4 cloves of garlic crushed
  • 2 floz water
  • 4 tbsp vegetable oil
  • 1 level tsp ground cinnamon
  • 1 medium onion peeled and diced
  • 2 small green chillies deseeded and chopped
  • 2 medium tomatoes peeled and diced
  • 1 level tsp ground turmeric
  • 4 medium potatoes peeled and parboiled, cooled
  • Juice of a fresh lemon
  • 1 tsp garam masala
  • 1 tsp salt
  • 6 medium eggs hard boiled (cooked)


  • Divide the cauliflower into florets and cook in boiling salted water for 1 minute,
  • strain and cool under cold running water.
  • Dissolve the grated coconut cream in the warm water.
  • Using a food processor if available, make a paste with the ginger, garlic and 55ml (2 fl oz) of water.
  • Heat the oil in a large frying pan and fry the cinnamon, onion, ginger and garlic paste and chopped chillies for 2 minutes.
  • Add the tomatoes, turmeric and coconut milk.
  • Cover the pan and let the mixture cook slowly for 15 minutes.
  • Add the potatoes cut into quarters lengthways, cauliflower, lemon juice, garam masala and salt.
  • Stir carefully and cook for a further 5 minutes.
  • Cut the hard boiled eggs in half and place cut side up in the mixture, and spoon over some of the sauce.
Calories: 429 kcal
Carbohydrates: 39 g
Protein: 12 g
Fat: 27g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 545 mg
Potassium: 1143 mg
Fiber: 7 g
Sugar: 5 g
Vitamin A: 585 IU
Vitamin C: 76 mg
Calcium: 84 mg
Iron: 3 mg
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