| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Servings |
serves
|
Ingredients
- 3 tsp curry powder I used Keens
- 1 tbsp coconut oil
- 1 large onion - brown finely diced
- 200 grams broccoli
- 200 grams cauliflower
- 400 ml coconut cream
- 400 ml coconut milk
- 100 grams carrot sliced
- 100 grams potato cubed
- 100 grams Sweet potato cubed
- 1 kilogram vegetarian sausages approx. 12 sausages
- 400 grams coconut cream optional - this makes the curry creamy
- 1 tsp rock salt
- 1/2 tsp black pepper
- 2 cubes vegetable stock or use additional sea salt
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.
- In the same oil that you cooked the sausages, fry off the onions
- Add the curry powder and the flour
- 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 diced vegetables and sausages and simmer until cooked through
- Add the sausages back to the mix when the vegetables are partially cooked. 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!
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!
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