Ingredients

Recipe based on one from BBC Good Food. Lots of lovely spices but coconut oil is also beneficial for immunity.

Method

Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes in the coconut oil. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste/powder, 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 the 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.