Curry Sausages

Stuff

  • 4 – 5 cooked sausages, sliced 10-15 mm wide (I use Acme pork sausages)
  • 1 tblsn oil
  • 2 onions, fine chopped
  • 2 -3 garlic clove, fine chopped
  • 25 mm long (thumb sized) fresh ginger, grated or very fine chopped
  • 2 carrot, fine chopped
  • 2 sticks celery, fine chopped
  • 2 potato, fine chopped
  • 2 tblsn curry powder
  • 50 g tomato paste
  • 2 tblsn fruit chutney
  • 2 apples or pears or one of each, diced 5 mm
  • 250 ml chicken stock
  • 1 can coconut milk
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Coriander leaves, fine chopped for garnish
  • ½ cup sour cream, for garnish 

Method 

  • Heat oil in medium – large heavy base pot. Gently fry the onions, garlic, ginger, carrot, celery & potato until the onion is soft.
  • Stir in the curry powder, salt & pepper – fry another 2 minutes
  • Add the sausage pieces, tomato paste, fruit chutney, apples or pears, chicken stock & coconut milk – stir well and bring to boil
  • Cover and gently simmer for 45 minutes – remove lid and simmer a further 15 minutes
  • Add the peas and simmer a further 15 minutes 

Serve

  • In large bowl with generous dollop of sour cream and generous sprinkle of coriander leaves 

Quantities

  • Serves 4 – more sausages if you want it to go further

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