Ingredients:

• Sausages (500g from your local butcher)

• Brown onion (medium-sized) diced or sliced

• Garlic & Ginger paste (makes this recipe easy, less time consuming) 1 tbsp

• Curry Powder, 1 generous tablespoon

• Tomato paste, 1 teaspoon

• Coconut cream, the small 270ml can

• Chicken stock, liquid or a cube

• Potato (1-2 medium-sized), peeled and diced

• Carrot (medium-sized), peeled and diced

• Zucchini (medium-sized), diced

• Salt & Pepper, to taste

• Water

• Ghee (you’ll generally find this with cooking oil in grocery shops or at Indian/Asian grocers, it is clarified butter and used in many curry recipes)

Method: Two Parts - boil the snags, make the curry base then combine everything.

Preparing the sausages:

1. In a pot, add water and boil the sausages. Once cooked remove the sausages (and empty the pot to use again), slice into bite sized pieces then put in a suitable bowl and set aside.

Making the curry base:

1. Now in that pot on a medium-high heat, add about 1 tbsp of ghee and the onions. Cook until they begin to soften stirring as needed.

2. As the onions begin to soften and brown add the garlic & ginger paste, the tomato paste and stir through - it’s important at this stage to add some water to prevent any burning. Cook for 30 seconds.

3. Add the curry powder, it will mostly absorb the liquid and “dry out” the onions - this is ok, you are cooking off the powder for merely 20-30 seconds, adding a dash of water as needed to create a slurry like consistency.

4. Add the sausages, potato, carrot and chicken stock, combine and stir through reducing the heat to a gentle simmer. Place a lid on and set your timer for 16 minutes.

5. After 16 minutes add the coconut cream and zucchini (these wont take long to cook and you want them slightly firm), simmer for a further 8 minutes or until the zucchini is cooked to your liking.

6. Serve with jasmine rice and garnish with coriander if not then parsley!

Enjoy!

An easy cococnut curry & method for you to try which is also repeated in my other curry recipes. It’s not a traditional curry but more importantly one sure to be a family favourite and easy for you to make.

Note: This is one of many ways to make this dish and it’s quite versatile being as simple as using chicken instead or pork belly or lamb, fish even.