Pork sausage is given an international twist in this spicy main meal idea.
Ingredients
- 1 tablespoon oil
- 4 Spicy Pork Gourmet Sausages (aromatic fennel & mild chilli)
- 2 garlic cloves, crushed
- 2 teaspoons finely chopped ginger
- 2 stalks lemon grass (white part only), finely chopped 400ml can reduced fat coconut milk
- 4 kaffir lime leaves, roughly torn
- 2 teaspoons brown sugar
- 1 tablespoon fish sauce
- 500g butternut pumpkin, peeled, cut into 3-4cm chunks
- 1 lime, juiced
- Coriander leaves, to serve
- Steamed white rice, to serve
Method
- Step 1Heat half the oil in a large saucepan over a medium heat. Lightly brown the sausages. Remove and set aside.
- Step 2Add the remaining oil and increase the heat to medium-high. Add the garlic, ginger and lemon grass. Cook for 1 minute, stirring.
- Step 3Add the coconut milk, kaffir lime leaves, brown sugar, fish sauce and 100ml of water. Bring to the boil. Reduce the heat to medium-low. Add the pumpkin and sausages. Cook for 15 minutes.
- Step 4Remove the sausages and cut into large chunks. Stir the sausages and lime juice through the curry. Top with torn coriander leaves and serve with the rice. Variation: For a great kids’ meal, replace the pork sausages with chicken sausages and omit the kaffir lime leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1119 kj
Energy
18g
Fat Total
6g
Saturated Fat
5g
Fibre
10g
Protein
38mg
Cholesterol
882.21mg
Sodium
9g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Louise Lister
- Publication: Fresh Living
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