1. Peel and chop 1 or 2 sweet potatos into chunks and set to boil in a pan of water until soft.
Step 2:
2. Fry sausages in pan until browning then add chopped mushrooms and onion until sautee-ing.
Step 3:
3. Mix 1/2 cup of tikka curry sauce with tin of tomatos/passata, crumble in the chicken stock cube, add chopped garlic then add water. Mix until all combined.
Step 4:
4. Once mushrooms and onions are sautee-ing, add the mix to the pan and combine all together, turn heat low to simmer whilst stirring.
Step 5:
5. When sweet potatoes come to boil pre-heat oven to 170 degrees.
Step 6:
6. Drain sweet potatoes and add to frying pan, mix in.
Step 7:
7. Let simmer for 10 minutes then transfer to oven tray and bake for 15-20 minutes
Step 8:
(I add some crumbled tortilla chips on top when entering the oven to add to that crispy taste at the end – if you have any crisps to spare, try it!
