- 2 tsp olive oil
- 8 thick beef sausages
- 1 onion diced
- 1 -2 tsp curry powder
- 1 clove garlic minced
- ½ tsp ground pepper
- 200gm frozen mixed veg
- 1 sml zucchini diced
- ½ cup broccoli diced
- ½ red capsicum diced
- 1 cup diced sweet potato
- 1 can of coconut milk
- 500ml liquid chicken stock
- 4 large potatoes
- 1 tbs butter
- 1/3 cup warm milk
- 1 stalk of eschallots sliced
- 1 tbs cornflour mixed with 2tbs cold tap water.
Pre boil sausages or fry in pan to cook through or bake covered in a 160°oven for 15 minutes turning once. This is your choice.
Once the sausages are cooked, slice into bite size chunks.
Fry onions gently in oil until clear.
Then add curry powder and fry for 1 minute.
Add all the vegetables, garlic and pepper and stir through.
Add the sausages, and chicken stock and bring up to the boil.
Then place lid on and turn down heat to a gentle simmer for about 10minutes. Now add the coconut milk and continue cooking for another 5 minutes or until vegetables are cooked through.
Turn the heat up until bubbling, then add the cornflour roux to thicken.
Meanwhile, peel and cube the potatoes, add to a pot of cold water, and bring to the boil.
Once soft, drain and add butter, warm milk and eschallots and mash until smooth.
Add more warm milk if necessary. Serve the curry sausages with creamy mash. Enjoy!