Cook with Barb

Catering recipe that can be made with or without sausages.

Serves 20

• 140g jar yellow curry paste
• 20 sausages if adding them
• 3 Brown Onion sliced
• 6 Carrot sliced
• 4 Celery Stalk sliced
• 50g Tamarind
• 50g Fish Sauce
• 1tb Brown Sugar
• 1.5tb Raw Organic Sugar
• 100g Indian curry powder
• 100ml gluten-free tamari
• 100g gluten-free plain flour
• 75ml coconut cream
• 500g coconut yogurt
• 1tb arrowroot
• 1 cup water
• Light pinch Seasalt
• Light pinch pepper

Method

1. Chop ingredients as listed.
2. Place all in slow cooker excrp coconut cream. Cook 1hr on high or 2 hour on low. (If using sausages check-in cooked through)
3. Add coconut cream in last 15 minutes.
4. Tip if coconut cream splits add a little more at end to bring it back together.