Curried Kanga Banga & Sweet Potato

When I was little my nan made curried sausages. They were delicious and cheap. Kanga Bangas are lean and cheap. About $4.97 for a packet of 8. AWESOME!

You may be sensing a theme with my cooking this week, if you said "Yeh it is laziness and slow cooker-centric" you my friend, would be correct.

After 16 weeks of steamers and grills and Tupperware I wanted no fuss, easy, tasty cooking this week. All I James had to wash up this week was a chopping board and a giant black slow cooker bowl. Good times.

So lets hop to it.

Ingredients:

1. 1 packet Kanga Bangas - cut each banga into 4
2. 1 sweet potato - diced (about 1 -2 cm cubes)
3. 2 teaspoons minced garlic
4. 2 brown onion - cut in segments of about 8 each
5. 1/2 can canned coconut milk - full fat
6. 2 -3 tablespoon keens curry powder
7. 1 teaspoon ground cumin
8. 1 heaped teaspoon paprika
9. 1/2 teaspoon chili flakes
10. 1/2 teaspoon cinnamon
11. 1 cup beef stock

Method:

1. Mix the stock with all of the spices and coconut milk - it will look a bit odd but don't pass judgement yet - You are only at step 1!
2. Put sweet potato, onion & kanga bangas into slow cooker
3. Pour over your stock/spice/coconut milk mixture
4. Leave on slow for the day on low for 8/10 hours
5. When you get home  give it a good stir, you want the potato to turn to a mash so its like a thick curry.
6. Serve it with veges and enjoy!