with crispy polony
Serves 4 – 6, Cooking time 30 minutes, Vegan
Ingredients
- ¼ Fry’s Polony/Slicing Sausage, cubed
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, seeded and finely sliced
- 1 tsp fresh ginger, grated
- 2 tbsp margarine
- 1 litre vegetable stock
- 4 large red- fleshed sweet potatoes, cubed
- 2 tbsp soy sauce
- 1 x 400g tin coconut cream
- Salt & freshly ground black pepper, to taste
- Fresh coconut, shaved, to garnish
- Fresh coriander, to garnish
Method
- Gently sauté’ the onion, garlic, chili and ginger in the butter for about 5 minutes. Add the stock and sweet potato and simmer until soft and tender – about 15-20 minutes. Blend in a food processor, pour into a clean pot and stir in the soy sauce. Fry the cubed polony in a little bit of oil until crispy and set aside.
- Serve garnished with fresh coconut shavings, polony and a few sprigs of coriander.
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