A wholesome meal and unique way of cooking with sausages.
Place sausages in a large saucepan, cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain. Slice on an angle into 2cm-thick slices. You can also pan fry the sausages before adding them to the casserole.
Heat oil in a large wide-based casserole pan. Cook onions over medium heat, stirring for 10-12 minutes, or until soft and browned. Add curry powder, cook, stirring for 30 seconds. Add diced potato and toss to coat. Add water, Worcestershire, tomato paste and brown sugar. Simmer for 15 minutes or until potatoes are tender. Stir in sausages, jam and cream, cook for a further 2 minutes. Remove from heat and stir through peas and spinach.
Meanwhile, for the rice, heat oil in a large frying pan, add rice and turmeric, cook stirring until heated through.
Serve curried sausages with yellow fried rice.
Swap the spinach with 125g can corn kernels, drained and rinsed.
Freeze for up to 2 months, thaw in refrigerator overnight.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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