ZANZIBAR CURRY
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.
Provided by Suke_UK
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Add the sweet potato, onions and carrots and stir-fry for 5 minutes until slightly softened.
- 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.
- 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.
- Stir in the coriander leaves, season with salt and pepper and serve with naan bread.
Nutrition Facts : Calories 674.6, Fat 51, SaturatedFat 27.4, Cholesterol 65.5, Sodium 698.8, Carbohydrate 37.5, Fiber 6.7, Sugar 9.5, Protein 21.1
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