1. In a large pan of lightly salted water, bring the potatoes to the boil then simmer for 15 minutes until tender. Five minutes before the end, place a steamer with the cauliflower on top. Steam until tender. Meanwhile, place the eggs in a pan of cold water, bring to the boil and simmer for 8 minutes. Drain, cool under running water, shell and chop coarsely.
2. Drain the vegetables and place in a bowl. Whisk together the oil, chillies, lemon juice and seasoning and mix with the veg. Cool.
3. Whisk together the yogurt, curry paste and chutney. Add the salad onions, eggs and parsley to the salad and combine. Drizzle over the dressing. Serve with warm naan bread.