Serves: 3 - 4
Total Time: 45 minutes
Ingredients:
4 carrots, washed, peeled, cut diagonally*
1 small head of cauliflower or half of one large head of cauliflower, cut into florets
1 big handful of spinach
1 can of crushed tomatoes
2 cans of full fat coconut milk (I use Thai Kitchen)
1/2 white onion, diced
2 tbsp refined coconut oil**
2 tbsp lime juice
1 tbsp coconut sugar
3 garlic cloves, minced
1 tsp fresh ginger, minced
2 tsp yellow curry powder
1 tsp chili flakes
1/4 tsp garam masala
1/4 tsp cumin
1/4 tsp paprika
Sea salt and pepper, to taste
1 cup white basmati rice, soaked for 8 hours or overnight
1 package of tandoori chicken & mango sausage from Stapleton Sausage
Optional toppings:
Cilantro
Green onion
Red chili flakes
Instructions for coconut rice:
Drain and rinse the soaked rice.
Add the soaked rice and 1 can of coconut milk to a medium sized pot.
Bring to a boil, then reduce to a simmer.
Allow to cook until the rice has absorbed all of the liquid. Since it has been previously soaked, this will reduce the cooking time by 15 minutes. So it should only take roughly 15 - 20 minutes to cook.
Check on it periodically to ensure it does not stick to the bottom of the pan.
Instructions for curry:
Add all of the dried spices into a small bowl and set aside.
Heat up a large pot or dutch oven to medium heat. Then add in the coconut oil and diced onion. Allow to cook for 2 - 3 minutes or until the onions are soft.
Then add in the ginger and garlic, cook for another 2 minutes.
Then add in all of the dried spices, mix them all around and allow to cook for another minute.
Then add in the crushed tomatoes, can of coconut milk, lime juice, and coconut sugar. Season with sea salt and pepper, give it a good mix.
Then add in the carrots and cauliflower. Season with sea salt and pepper again.
Cover the pot with a lid and bring the mixture to a simmer.
Then reduce the heat and allow the mixture to cook on a low simmer for about 10 - 15 minutes or until the veggies become soft. Check on the veggies periodically to ensure they do not over cook.
In the meantime, you can prepare your sausages. The poultry Stapleton Sausages can be cooked straight from the freezer, no thawing required.
Place thawed or frozen sausages in a saucepan and cover with about an inch of water (the sausages do not need to be fully submerged in water).
Bring to a boil, then turn the heat down to a simmer for about 5 - 7 minutes, switching the sausages halfway.
Then remove the sausages from water and drain the water out.
Add a tiny amount of oil and the sausages back to the pan, turn the heat to medium, and cook the sausages for another 5 minutes until each side has browned slightly.
Once the veggies are soft you can turn off the heat and add in the spinach.
Chop up the sausages into bite sized pieces. I like to cut them diagonally as it looks much nicer for presentation.
Taste the curry and see if it needs more sea salt or pepper. Then serve the curry over coconut rice, top with sausages, cilantro, green onion, and/or chili flakes.
Enjoy!
Notes:
* Cutting the carrots diagonally exposes more surface area, which helps to reduce the cooking time and it allows the carrots to retain more of the flavour.
** Refined coconut oil has a neutral scent and flavour. If you wish to have a coconut oil with the full scent and coconut flavour then opt for virgin coconut oil.
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