Sweet potato fries with veggi-curry sausage skewer

Name: Sweet potato fries with veggi-curry sausage skewer
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Sweet potatoes; 1-2 TABLESPOONS Sea salt; 5 TABLESPOONS Olive oil; 1 Courgette; 2 vegetarian sausages; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 250 g Tomatoes; 1 TABLESPOON Sugar; 1 TEASPOON Curry; 2 TABLESPOONS Balsamic vinegar; 100 ml Orange juice; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Sweet potatoes
1-2 TABLESPOONS Sea salt
5 TABLESPOONS Olive oil
1 Courgette
2 vegetarian sausages
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
250 g Tomatoes
1 TABLESPOON Sugar
1 TEASPOON Curry
2 TABLESPOONS Balsamic vinegar
100 ml Orange juice
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the sweet potatoes and cut them into sticks. Season with coarse salt and sprinkle with 2 tablespoons of oil. Distribute on a baking tray. In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
2
manufacturer) cook for about 20 minutes. Carefully turn the potatoes in between.
3
Wash the zucchini and cut into slices. Cut the sausage into slices as well. Put both on skewers. Heat 2 tablespoons of oil in a grill pan and fry the skewers on both sides, turning them over. Season with salt and pepper.
4
Peel and finely dice the onion and garlic. Wash and coarsely dice the tomatoes. Heat 1 tablespoon of oil in a pot, fry onion and garlic until transparent, sprinkle with sugar and caramelise. Add tomatoes and dust with curry, deglaze with vinegar and orange juice and simmer for 2-3 minutes.
5
Season with salt and pepper. Puree coarsely with the cutting stick. Take the chips out of the oven, add the skewers and curry sauce.