Whip up a delicious and budget friendly meal with this delicious sausage and pumpkin curry recipe.
Ingredients
- 1 tablespoon vegetable oil
- 8 thick beef sausages
- 1 large red onion, chopped
- 700g butternut pumpkin, peeled, cut into 2cm pieces
- 500g sebago potatoes, peeled, cut into 2cm pieces
- 2 medium zucchini, halved lengthways, thickly sliced
- 1/3 cup rogan josh curry paste
- 2 cups Massel beef stock
- 2 tablespoons chopped fresh coriander leaves
- Steamed Basmati rice, to serve
- Plain yoghurt, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Heat 2 teaspoons oil in a large deep frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.
- Step 2Add remaining oil to pan. Cook onion, pumpkin, potato and zucchini, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add stock. Bring to a simmer.
- Step 3Meanwhile, thickly slice sausages. Add to pan. Simmer, covered, for 20 minutes or until pumpkin is tender. Remove from heat. Stir in chopped coriander. Serve with rice, yoghurt and coriander leaves.
Nutrition
3670 kj
Energy
47.8g
Fat Total
17.2g
Saturated Fat
7.8g
Fibre
32.1g
Protein
82mg
Cholesterol
1754mg
Sodium
93g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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