Thaw, rinse, and dry the Fry’s curry pieces. Roll the pieces in a mixture of 2 tablespoons Chops & Steak seasoning and ¼ cup corn flour. Brown the pieces in a bit of oil until crispy. Set aside.
Add all the ingredients in a big potjie pot and mix well.
Put the lid on and place the pot on a gas stove over low heat, or over warm braai coals.
Let it simmer for 1 -2 hours until the carrots are tender.
Taste and adjust seasoning if need be (use pink salt and extra stock powder if required).
Use a potato masher and mash sweet potato and zucchinis to thicken the sauce, or use water for a thinner consistency.