Cashew Sweet Potato Sausage Curry

Creamy, wholesome, and filling!

RECIPE

Preparation: 10 minutes | Cooking time: 15 minutes | Serves 4

• ½ cup cashew nuts

• 3 large kumara/sweet potato

• 1.5 can coconut cream

• 2 -3 large tablespoons dijon mustard

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 3 cloves crushed garlic

• ½ chilli pepper (optional)

• 5 chopped vegan sausages

• ½ onion 

• 1 cup bulgur

• 2 carrot

• ⅓ cup corn starch

• 2 tablespoon lemon juice

• 2 large tablespoon curry spice blend

• 2 large tablespoons brown sugar

METHOD

Bake kumera/sweet potato in the oven with olive oil and garlic mixed herb salt (alternatively can boil if preferred). In a separate pot, boil carrots. In a large pan, heat olive oil, sausages, and onion until cooked through. Then add in spices, mustard, and garlic to the pan. Once carrots have cooled, mash and add to the pan. Slowly add in coconut cream to desired consistency. Add chilli (optional) and kumara/sweet potato. Cook bulgur wheat till fluffy over stovetop and serve with curry.