Zanzibar Curry

• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon paprika
• 1/2 teaspoon mixed spice
• 1 teaspoon garam masala
• 2 teaspoons curry powder
• 1 lb sweet potato, chopped
• 2 onions, sliced
• 2 carrots, cut into sticks
• 7 ounces cauliflower florets
• 1 (400 ml) can coconut milk
• 11 ounces cooked sausage, cut into chunks
• 3 tablespoons coriander leaves, roughly chopped
• salt & freshly ground black pepper

1. Heat the oil in a wok or large frying pan until hot. Add the garlic and spices and stir-fry for 30 seconds to release the flavours.
2. Add the sweet potato, onions and carrots and stir-fry for 5 minutes until slightly softened.
3. Add the cauliflower and the coconut milk. Half fill the empty tin with water and add this to the mixture. Cover and cook over a low heat for 15 minutes.
4. Remove the lid, add the sausage chunks and cooked uncovered for a further 5 minutes until all the vegetables are tender and the meat heated through.
5. Stir in the coriander leaves, season with salt and pepper and serve with naan bread.

olive oil, garlic, paprika, mixed spice, garam masala, curry powder, sweet potato, onions, carrots, cauliflower, coconut milk, sausage, coriander leaves, salt

Taken from www.food.com/recipe/zanzibar-curry-187535 (may not work)