Curried Sausage And Vegetables On Rice

Many of my Anglo friends grew up with a version of this peculiar but delicious curried sausage dish. It is also one of Tummy's childhood favourites - something his late father would cook when they wanted something a little more exotic than their usual meat with three veg. Though I haven't got his exact recipe but Tummy reckoned my version was pretty similar to that of his father's.

This is a simple and balanced one dish meal that can easily be altered to suit your taste; replace the sausages with some firm tofu, add a can of chickpeas or your favourite vegetables perhaps?

recipe from the tummies' kitchen
serves 4 as one dish meal
you'll need;

2 tbs of cooking oil

1 tsp of mustard seeds (optional)

a few curry leaves (optional)

6 good quality sausages of your choice, removed casing and break into pieces

1 onion, cut into chunks

2 green chillies, sliced

1/3 jar of vindaloo curry paste (I prefer Pataks)

1 can  (400ml) of coconut milk (use light or yoghurt for a healthier version)

1.5 cup of stock

1 head of broccoli, divided into bite size florets and stem cut to chunks, blanched and refreshed

2 carrots, peeled and cut into batons, blanched and refreshed

200g of green beans, topped and tailed hand halved sidewise, blanched and refresh

1sweet potato, peeled and cut into cubes, boiled until just cooked, drained well

3/4 cup of frozen peas, thawed

2 tomatoes, cut into wedges

salt and pepper to taste
steamed rice to serve

Get all the chopping, cutting, blanching and boiling out of the way.

Heat up a little oil in a large pan then add in the mustard seeds and curry leaves, when the contents start to pop add in the sausages, mix well and cook until the sausages are slightly golden.

Add in the onion and chillies and continue to cook for a minute to soften and enhance the flavour of the onion.

Add in the curry paste and half of the coconut milk and mix well, let it simmer for 2 to 3 minutes.

Finally add all the precooked vegetables, tomatoes, peas and stir well, pour in the rest of the coconut milk and stock and simmer for a further 3 to 5 minutes, season well with salt and pepper.

Serve with plenty of steamed rice and enjoy!