Simple Sausage Curry

This old-school sausage curry is perfect for a quick mid-week meal, with a multitude of flavours depending on your choice of sausages and curry powder.

Serves 4

• Prep Time: 5 mins

• Cook Time: 15 mins

Ingredients

1/2 tbsp oil

600 g sausages

2 garlic cloves

2 shallots

2 large carrots

4 medium potatoes

1 tbsp curry powder

3 tbsp flour (any)

500 ml chicken stock

Note: This recipe also works well substituting chicken breast for the sausages.

Method

Slice the carrots, dice the potatoes and parboil them for 3-4 minutes. Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the sausages, ensuring they brown all over, then remove and slice them on the diagonal into three of four pieces. Set aside.

In the same pan, add the chopped garlic and shallots. Cook for 2 minutes, until they start turning translucent. Add the curry powder and stir and then add the flour and stir to mix well. The mixture will look dry and powdery.

Gradually add the chicken stock, constantly stirring to avoid lumps. Add the carrots, potatoes and sausages and stir to coat well. Bring to the simmer and stir well. Cook for 5 minutes, until the sauce thickens.

Serve over rice or califlower rice or with flatbread.