Cauliflower, egg & potato curry

Method:

Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat.

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.

Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes.

Raise the heat a little, add the sweet potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening.

Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stir-fry for a further 1 minute to coat.

Pour the coconut milk into the pan and stir thoroughly.

Add some salt, raise the heat and bring to a boil, stirring frequently, then half cover the pan and reduce to a slow simmer.

Cook the curry for 20-25 minutes, 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 minutes to heat through.

Serve with a scattering of toasted almonds, if liked, and coriander.