Take a trip down memory lane with this classic curried sausage recipe.
Ingredients
- 1 tablespoon olive oil
- 800g thin beef sausages
- 1 large brown onion, thinly sliced
- 2 carrots, peeled, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon curry powder
- 2 tablespoons fruit chutney
- 2 cups Massel chicken style liquid stock
- 1 cup frozen peas
- Steamed rice, to serve
- Parsley leaves, to serve
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
- Step 2Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add fruit chutney and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.
- Step 3Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with parsley leaves.
- High fibre
- Low carb
- Lower gi
Nutrition
2671 kj
Energy
48g
Fat Total
21g
Saturated Fat
10g
Fibre
29g
Protein
114mg
Cholesterol
1914.4mg
Sodium
10g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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