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



  • 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


  • 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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