Tuesday, June 4, 2013

slow cooker sausage curry

This recipe makes a lot. It can be frozen afterward.

Into your slow cooker place:
  • 2 sweet potatoes, chopped
  • 2 carrots chopped
  • 2 sticks of celery chopped
  • 1 onion into wedges
  • 1/2 head cauliflower, chopped into florets
  • 1/2 cup frozen peas
  • 500g sausages, I prefer to use pork. You can use kitchen scissors to chop these up or leave them whole. You can even add them frozen if you are short on time.
  • Big handful of parsley, torn with your fingers.

Grab a jug. Place:
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 1 tbsp corn flour
  • 1 tbsp tomato sauce 
  • and then top with 2 cups of chicken stock, mix to combine.
  1. Add contents of jug to slow cooker over the veg and then add 1 large tin of coconut cream.
  2. Stir the slow cooker a bit to combine ingredients.
  3. Cook on low for 6-8 hours. Season with salt and pepper, serve with rice or quinoa.


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