CREAMY CURRIED SAUSAGES

Ok so this isn’t the best photo, but when your kids are rushing you to eat dinner the photo ends up like this.

When your son loves sausages and isn’t a fan of vegetables, you have to get creative. This has hidden vegetables.

I ask my local butcher for preservative free sausages.

I like to process the onion and carrot in this meal but you can dice them if you like.

 

Gluten, dairy, egg and nut free

 

INGREDIENTS:

  • 10 thick sausages, if you use thin ones use 12.
  • 1 brown onion, cut into ¼
  • 2 carrots, cut into ¼
  • 1 clove garlic, crushed
  • 2 tsp. curry powder
  • 1 Cup chicken stock. I use home made   BONE BROTH
  • 1 can coconut milk
  • 1½ Tbsp. tomato paste
  • 75g fresh beans, ends trimmed and cut in half
  • 1 Tbsp. olive oil
  • Salt and pepper, pinch

METHOD:

  • Heat a large frying pan on medium/high heat. Add ½ the olive oil and heat until it bubbles.
  • Cook sausages in pan. Reduce the heat if they start to burn a bit on the outside.
  • Once cooked, remove them from the pan to a clean plate to cool. Once cooled a little, slice.
  • Process onion and carrot until fine.
  • Add the other half of the olive oil to the pan and turn the heat to medium. Add curry powder and cook stirring for 1 minute.
  • Pour in the onion and carrot mix and add the garlic. Cook stirring for 2 minutes. Don’t let it burn.
  • Pour in the stock, coconut milk, tomato paste, salt and pepper.
  • Turn the heat up to medium/high, cook stirring occasionally for 10 minutes.
  • Add the sausages and beans and cook for a further 5 minutes until the sauce is thick.
  • Serve with mash. My kids enjoy mashed vegetables with this meal.

 

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