Cauliflower, egg & potato curry

Ingredients (4 servings):

• 3 tbsp canola or other 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 sweet potatoes, peeled and cut into bite-sized chunks
• 2 tbsp curry paste
• 1 medium cauliflower, broken into florets
• 400ml can coconut milk
• 6 hard-boiled eggs, halved length ways
• 2 tbsp toasted flaked almonds (optional)
• Large handful of roughly chopped fresh coriander
• 4 garlic cloves, finely chopped

Method:

1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat.
2. 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.
3. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes.
4. Raise the heat a little, add the sweet potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening.
5. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stir-fry for a further 1 minute to coat.
6. Pour the coconut milk into the pan and stir thoroughly.
7. Add some salt, raise the heat and bring to a boil, stirring frequently, then half cover the pan and reduce to a slow simmer.
8. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
9. 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.
10. Serve with a scattering of toasted almonds, if liked, and coriander.