Curried sausages is one of the easiest meals that the kids will love. Packet curried sausages from the supermarket are full of nasty preservatives that can cause digestive issues, skin conditions, brain fog and behavioural issues. So simple to make your own and it tastes way better.
I make 2 versions. This one with mash and my Nan’s recipe where I cook the rice in with the sauce (also yummy).
Gluten, egg, nut and dairy free
INGREDIENTS:
- 12 thin sausages (I like to use preservative free ones from the butcher)
- 1 brown onion, cut into quarters and sliced.
- 2 carrots, sliced
- 1 Cup broccoli, cut into florets
- 2 cloves garlic, minced or sliced
- 1 can coconut cream
- 250ml chicken stock
- 1 Tbsp. tomato paste
- 1 Tbsp. curry powder (or too your liking)
- 1 tsp. coconut sugar (you can use any sugar you like)
- Pinch pepper.
- 1 Tbsp. Olive oil
METHOD:
- Heat a large frying pan (that has a lid, but don’t put it on yet) on high heat.
- Add oil and heat for 1 minute then add your sausages to the pan.
- Cook the sausages through, turning every few minutes. You may need to turn the heat down to prevent burning on the outside.
- Take the sausages out once they are cooked and allow them to cool on a chopping board.
- If there is a lot of oil in the pan, pour some out but leave a little in.
- With the pan on medium-high heat, add the onion. Cook stirring for 2 minutes the add in the garlic.
- Once the onion is soft and translucent, add in the carrots and curry powder. Stir for 1 minute.
- Stir in the tomato paste and allow to cook for 1 minute.
- Turn the heat up to high heat. Pour in the chicken stock and coconut cream. Put the lid on the pan.
- Bring it to the boil and reduce the heat to lower to simmer.
- After 10 minutes, give it a stir and add the broccoli. Put the lid back on.
- Cook for a further 5 minutes. Take the lid off and check to see if the vegetables are cooked to your liking.
- If the sauce is not thick enough for you, you can leave the lid off, turn the heat up a little and let the sauce boil a bit. It will then reduce and thicken.
- Serve with mashed potato. We love white potato and sweet potato with ours.