Tomato & Curry Sausages

This is a quick, easy and cheap meal that you can make in bulk and freeze and have leftovers for lunch or pull out when you need a pre-made meal.

My kids love this dish and is in their top 5 favourite dinners I cook.  There is a “Bluey” episode about not liking curry sausages.  When my boys have asked why doesn’t Bluey like curried sausages, I say “Because she hasn’t tried mine”!

You can double or triple this recipe for batch cooking.

Ingredients:

8 beef sausages

olive oil

1 onion or 1 leek or 6 green onions (I have made this with any of these options and they all work)

1 teaspoon mild curry powder – or hot if you don’t need to worry about sensitive kids in the house

3 teaspoons sundried tomato pesto – optional – doesn’t make much difference if you leave it out

800g can diced tomatoes – I love the fire roasted ones, but when these are hard to get, then any tinned tomatoes work well

Sweet potato

Potato

Parsnip

Coconut milk (you can use any milk)

Coconut yoghurt (you can use any yoghurt)

Steamed Green beans, broccolini or broccoli (even better if you do all 3!)

1. Preheat oven to 180C.  Place sausages in a roasting pan and partially cook for 10mins.
2. Remove from oven and cut into slices.
3. Heat oil in a large saucepan or casserole pot that can go on the stove.  Add onion of choice and cook stirring for 5 minutes or until soft.
4. Add curry powder and pesto to pan.  Cook for 1 minute.
5. Add tomatoes, sausages, salt and pepper.  Reduce heat to medium low.  Cover and simmer for around 20 minutes.  If you have 30 minutes you will have an even tastier dish.
6. Make a mash with the potato, sweet potato and parsnip – boil or steam vegies until soft enough to mash.  Add a splash of milk and a dessert spoon of yoghurt or more until creamy.
7. Serve with Steamed greens of choice

  09/07/2022     Recipes     0 Comment(s)