Ingredients with Measurements:
- 500g plaaswors (farm-style sausage)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (400g) chopped tomatoes
- 1 cup water
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed
- 1 cup frozen peas
- 1 can (400ml) coconut milk
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the plaaswors to the pot and cook until browned on all sides, about 5 minutes. Remove the sausage from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and salt to the pot and stir to combine.
5. Add the chopped tomatoes and water to the pot and stir to combine.
6. Add the potatoes, carrots, and red bell pepper to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
8. Add the green beans, peas, and coconut milk to the pot and stir to combine.
9. Slice the plaaswors into bite-sized pieces and add them to the pot.
10. Simmer the curry for an additional 10 minutes, or until the sausage is heated through and the sauce has thickened.
11. Serve the curry hot, garnished with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the sausage, then low heat for simmering the curry.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 23g
Protein: 17g
Sodium: 800mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Any type of sausage can be used instead of plaaswors.
- Fresh tomatoes can be used instead of canned tomatoes.
- Any type of vegetables can be used in this curry, depending on personal preference.
Variations:
- Add more or less spice to the curry, depending on personal preference.
- Add chickpeas or lentils for extra protein.
- Serve the curry over rice or with naan bread.
Tips and tricks:
- Use a sharp knife to slice the sausage into bite-sized pieces.
- Stir the curry occasionally to prevent it from sticking to the bottom of the pot.
- Taste the curry as it cooks and adjust the seasoning as needed.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the curry in a large bowl or on a platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
This curry pairs well with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the curry.
- Store leftover curry in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Food history:
Curry is a popular dish in South Africa, where it is often made with local ingredients such as plaaswors.
Flavor profiles:
This curry is spicy, savory, and slightly sweet, with a creamy coconut milk sauce.
Serving suggestions:
Serve this curry as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African