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A recipe of my own that has become a family favourite. It doesn't use commercial curry powder but instead a blend of herbs and spices that create a really tasty dish. Easy to make and gets better if left in the fridge overnight. Great for work lunches.
Pre - heat oven to 180C (375F)
Spray or brush a baking pan with oil, lay sausages neatly in pan and roll to coat with oil.
Cook in oven for 12-13 mins.
Turn, repeat and remove to drain of all fat.
Heat a large heavy-based saucepan or wok over high heat, add enough oil to coat bottom and heat until just smoking.
Add vegetables and cook quickly, stirring consantly, for 3-4 mins.
Add curry spices, except coriander leaf, mix well and cook for 30-40 secs.
Pour in stock, de-glaze pan and reduce to a simmer.
While vegetables are cooking, cut sausages into bite size pieces.
More stock may be added during cooking if necessary.
A little before veg. is cooked, add sausages.
When veg. is soft, bring to a medium boil and whilst stirring pour 1/2 the corn flour paste in slowly.
Allow to thicken and if insufficiently thick add more paste.
When desired thickness is reached add coriander leaf and simmer slowly for a further 3-4 mins.
Serve with mashed potato, rice or cous-cous.
This keeps beautifully, freezes well and improves if made the day before. If refrigerating, cover the surface of the curry with cling wrap to prevent a skin forming. Freeze in small containers for work lunches orlarger ones for pre-planned family meals.
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