Curried Sausages

Prep Time: 15 minutes

Serves 4

Ingredients

• Low-calorie cooking spray
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 3 carrots, peeled and cut into 3cm chunks
• 1 tbsp curry powder
• 1 tbsp madras curry powder
• 500ml chicken stock
• 2 sweet potatoes, about 475g in total, peeled and cut into 3cm chunks
• 1 white potato, about 210g, peeled and cut into 3cm chunks
• 500g butternut squash, peeled and cut into 3cm chunks
• 6 sausages, about 360g in total, cut into chunks
• 2 courgettes, diced
• 2 red peppers, deseeded and sliced into strips
• Fresh coriander, to garnish
• 50g uncooked rice per portion, cooked according to packet instructions

Method

Spray a frying pan or wok with low-calorie cooking spray and place over a medium heat
Add the onion, garlic and carrots and cook for 5 minutes, stirring frequently, until the onion is browned
Add the curry powders and fry for another minute
Add the 500ml chicken stock, both types of potatoes and butternut squash and reduce the heat to medium-low
Simmer for 20-25 minutes until the vegetables are cooked through
Blitz the curry sauce in a blender or transfer to a bowl or Pyrex jug and blitz with a stick blender until smooth
Wipe out the frying pan, spray it with low-calorie cooking spray and place over a medium heat
Add the chopped sausages and fry for 5 minutes until lightly browned
Return the smooth sauce to the pan
Add the diced courgettes and sliced peppers to the curry sauce and cook over a high heat for 10 minutes until the sausages are cooked
If the sauce is too think for your liking, simply add some more water or chicken stock
Serve garnished with coriander, with your choice of accompaniment