Classic Curried Sausages

Ingredients

1 Tbs olive oil
8 beef BBQ sausages
1 brown onion, thinly sliced
2 carrots, thinly sliced
2 garlic cloves, crushed
1 Tbs curry powder
2 cups (500mL) liquid chicken stock
400 g can diced tomatoes
1 cup (120 g) frozen peas
Steamed white rice, to serve
Flat-leaf parsley leaves, to serve

Method

Heat the oil in a large deep frying pan over medium-high heat. Cook sausages in two batches, turning 5 minutes or until brown all over. Transfer to a large plate and cut the sausages in half diagonally.

Add the onion, carrot and garlic to the pan. Cook, stirring, for 5 minutes or until onion softens. Add the curry powder and cook, stirring for 30 seconds or until aromatic. Add the stock and tomatoes. Return sausages to the pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until the sausages are cooked through and the sauce thickens.

Stir in the peas and season. Cook for 1–2 minutes or until heated through. Divide the rice and curried sausages among serving bowls. Sprinkle with parsley to serve.

Credits: Coles

Photo Credits: Coles