Zanzibar Curry

Name: Zanzibar Curry
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

14 ingredients

5 steps

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.