Cauliflower and coconut curry recipe

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook
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Customer recipe by Gwyneth Sharps
Added 67 months ago

Put all the ingredients, except the eggs, into a large pan with boiling water.

Bring to the boil, lower the heat, cover and simmer until the chicken in cooked.

Meanwhile, in another pan, hardboil the eggs. Once the chicken is cooked and eggs hardboiled add into the curry let them absorb the flavours of the curry sauce for 5 minutes.

Serve while hot.

This Cauliflower and coconut curry is a recipe which is full of flavour and very nutritious. It can be enjoyed by vegetarians and non-vegetarians alike, and is a hearty meal which is ideal as a family meal, or for entertaining friends, and is ideal for the long winter nights ahead.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 800g cauliflower florets, fresh or frozen
  • 1tsp chilli flakes
  • 1 clove garlic
  • 1tsp grated fresh ginger
  • 250g fresh tomatoes
  • ½tsp turmeric powder
  • 3tbsp lemon juice
  • 150g coconut cream
  • 4 medium potatoes, cut in quarters
  • 500ml water
  • 1 large onion, chopped
  • 4 eggs, hard boiled
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