Winter cooking is all about one-pan wonders and this plant-based twist on the classic curried sausage recipe delivers in spades! Serve straight out of the pan with some fluffy rice or fresh bread on the side for ultimate cold-weather comfort.
450g v2 sausages
1 brown onion, thinly sliced
2 garlic cloves, crushed
2 cups vegetable stock
1 cup frozen peas
2 tablespoons tomato chutney
1 tablespoon olive oil
1 tablespoon curry powder
1⁄2 tablespoon garam masala
8 curry leaves
Heat oil in a large heavy based saucepan over medium high heat. Cook sausages for 5 minutes or until golden all over. Transfer to a plate.
Add onion and garlic to the pan. Sauté until onion is translucent and softened. Add curry powder, garam marsala and curry leaves. Cook, stirring for 30 seconds or until fragrant. Add tomato chutney and stock. Return the sausages to the pan and bring to a simmer. Reduce heat to medium low and simmer uncovered for 30 minutes.
Stir in peas, season and cook for a further 2 minutes. Serve with rice.
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