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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a delicious creamy curry with a great orange colour. Serve with naan bread to mop up the coconut juices. Originally a vegetarian dish, replace the sausages with cooked meat-free chunks for Linda McCartney's veggie option. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, crushed |
1/2 teaspoon paprika |
1/2 teaspoon mixed spice |
1 teaspoon garam masala |
2 teaspoons curry powder |
1 lb sweet potato, chopped |
2 onions, sliced |
2 carrots, cut into sticks |
7 ounces cauliflower florets |
1 (400 ml) can coconut milk |
11 ounces cooked sausage, cut into chunks |
3 tablespoons coriander leaves, roughly chopped |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a wok or large frying pan until hot. Add the garlic and spices and stir-fry for 30 seconds to release the flavours.
2. Add the sweet potato, onions and carrots and stir-fry for 5 minutes until slightly softened.
3. Add the cauliflower and the coconut milk. Half fill the empty tin with water and add this to the mixture. Cover and cook over a low heat for 15 minutes.
4. Remove the lid, add the sausage chunks and cooked uncovered for a further 5 minutes until all the vegetables are tender and the meat heated through.
5. Stir in the coriander leaves, season with salt and pepper and serve with naan bread.
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