Midweek carrot and potato tray bake
A recipe for a sweet, gently spiced pork curry based on an old Burgher recipe, from Rambutan by Cynthia Shanmugalingam
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Ingredients
- 600g carrots, not peeled
- 1kg potatoes, not peeled (I use a mix of sweet potatoes and new potatoes)
- 2 red onions, cut into chunky wedges
- 1 bulb of garlic
- 350g sausages
- 6-8 tbsp tagine paste
- A handful of fresh parsley, roughly chopped
- 50g almonds, toasted and roughly chopped
- 1 lime, zest and juice
- 3 tbsp fresh mint leaves
- 120g yoghurt
- A pinch of salt
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