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 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 stirfry
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.