Now the idea of a sausage curry might be a little odd to some people, however, if like me you grew up in a fairly poor household, where cheap nasty frozen sausages and jars of 'No Frills' curry sauce were a necessity, then you may be familiar with this cheap, filling, strangely comforting way of adding variety and flavour to the humble banger. Now this isn't the sausage curry of my youth, this my nostalgia trip, rose tinted, upgraded (hopefully) version of a childhood comfort food classic.
You will need:
1 tbsp of vegetable oil (rapeseed oil)
6 - 8 butchers sausages
1 large onion, chopped
3 cloves of garlic, crushed
1 inch piece of ginger, grated
1 tbsp tomato puree
1 tsp garam masala
1 tsp curry powder
1 chilli, finely chopped
1 large carrot, thinly chopped
1 small red pepper, roughly chopped
1 small yellow pepper, roughly chopped
150g cherry tomatoes, halved
150mm chicken stock
Pinch of salt and pepper
Method:
1. Pour the oil in to a large, fairly high sided frying pan and warm over a medium high heat.
2. Add the sausages and cook for about a minute on each side, at this point you're just browning the sausages not cooking them through.
3. Remove the sausages from the pan and turn the heat down to medium, add the onions and cook for 2 to 3 minutes, until they start to soften.
4. Add the garlic and ginger and cook for another minute before stirring in the tomato puree, garam masala, curry powder and chilli. Once thoroughly mixed continue to cook for 2 or 3 minutes until fragrant.
5. Add in the carrot, peppers and tomatoes, stir through and cook for a further 5 minutes.
6. Return the sausages to the pan, pour over about half of the stock, bring to a gentle simmer and cook for 10 minutes.
7. Check the seasoning, add salt and pepper if needed, add more stock if the sauce is looking dry and continue to cook for 5 to 10 more minutes, ensuring the sausages are cooked through.
Notes:
Serve over rice, a jacket potato, mashed potato or even just alongside a decent naan bread for a quick, cheap curry fix.
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