Love a chip-shop curry sauce? This recipe mixes a basic curry sauce with sausages and potatoes for a curry-style dinner.
Ingredients
- 12 pork sausages (about 600g/1lb 5oz)
- 2 tbsp vegetable oil
- 2 medium onions, finely chopped
- 2–3 tbsp mild or medium curry powder, according to taste
- 400g tin coconut milk
- 2 x 400g tins chopped tomatoes
- 540g tin potatoes, drained and any large potatoes cut in half
- 450g/1lb long grain rice, cooked according to packet instructions, to serve
Method
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Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins.
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Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly.
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While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis.