| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Servings |
serves
|
Ingredients
- 1 kilogram sausages approx. 12 sausages
- 3 tsp curry powder I used Keens
- 1 tbsp coconut oil
- 1 large onion - brown finely diced
- 200 grams cauliflower
- 200 grams broccoli
- 400 grams coconut cream
- 400 grams coconut milk
- 2 cubes vegetable stock
- 100 grams carrot sliced
- 200 grams potato cubed
- 200 grams Sweet potato cubed
- 1 tsp rock salt
- 1/2 tsp black pepper
Ingredients
|
Instructions
- Cook the sausages first (I do mine in the frypan). Once they are cooked, remove from the frying pan and slice into even pieces.
- Pour the oil from the sausages into a pot and fry off the onions on a medium heat.
- Add the curry powder and cook until fragrant.
- Chop up the cauliflower and broccoli into small pieces and add to the pot.
- Add the coconut cream and milk and let the veggies cook until completely soft (this takes about 20 minutes).
- Add the remaining vegetables (carrot, potato and sweet potato) and sausages and simmer until cooked through
- Simmer on a low heat for 10 minutes or until the sauce reduces to a thick consistency.
- Season with salt and pepper and serve hot! Add a little sour cream for extra deliciousness.
Recipe Notes
You can add as little or as much curry powder to your taste.
You can switch the veggies to lower carb if you prefer.
I add sour cream to my bowl at the end for an even creamier curry!
Share this Recipe
