Ingredients

1 Golden Sweet potato peeled and sliced

2 Large carrots peeled and chopped

3 Large brown potatoes skinned and sliced

1 cup baby peas

0.5 Kg Beef or Chicken sausages

1 Red Capsicum sliced and seeded

1 Yellow Capsicum sliced and seeded

2 Tablespoons Garam Masala

2 Tablespoons dried Curry powder

4 Cardamom pods

Teaspoon Olive Oil

Salt and Pepper to taste

2 Cups water

1 Small Can Coconut cream

 

Method

To begin you will need a large casserole dish and a fry pan or if you like you can use a slow cooker using the exact same process minus the frying of the sausages for the same desired outcome.

 

1.       Prepare all the vegetables ready for cooking, remove skins and evenly slice the root vegetables to approximately the same size.

2.       Pre-heat oven to 150’C

3.       Cut sausages into portions normally around 4 – 5 centimeters long.

4.       Heat a teaspoon of olive oil over a medium heat in the fry pan, once hot add the Cardamom pods.

5.       Once the Cardamom pods have begun to release a strong fragrance, it’s time to add the sausage pieces. Once all the sausages are in the pan cover and allow to simmer for around 3 minutes.

6.       While sausages are cooking mix Gram Masala and water together and stir until a thick paste has been made, add this to the sausages and allow to boil for around 5 minutes and remove from heat.

7.       Now it’s time to layout the vegetables in the casserole dish, the secret is to layer the vegetables and meat in this order.

·         Bottom layer sweet potato slices

·         Next layer potato slices

·         Coat the layer of potato slices with one tablespoon of the dried curry powder

·         Add the mixture of red and yellow capsicum slices

·         Layer half the quantity of sausages on top of the capsicums, ensure you keep the stock that has formed in the fry pan as this is used later.

·         Layer the carrots above the layer of sausages

·         Repeat the above steps until the casserole dish is full, on top of the final layer add the remaining curry powder and peas.

 

8.       Now Drain the stock remaining in fry pan from the sausages and add this to the casserole dish ensuring no Cardamom pods have transferred.

9.       Place lid on casserole dish and place in oven, cook for around 2 hours.

10.   Remove dish from oven and stir through, return to oven for another 45 minutes or until curry begins to show signs of browning on top.

11.   Allow curry to sit with the casserole dish lid removed for 10 minutes, add can of coconut cream and stir through prior to serving.

12.   Enjoy