Sausage and pumpkin curry
Ingredients 1 tablespoon vegetable oil 8 thick beef sausages 1 large red onion, chopped…
Ingredients
- 1 tablespoon vegetable oil
- 8 thick beef sausages
- 1 large red onion, chopped
- 700g butternut pumpkin, peeled, cut into 2cm pieces
- 500g sebago potatoes, peeled, cut into 2cm pieces
- 2 medium zucchini, halved lengthways, thickly sliced
- 1/3 cup rogan josh curry paste
- 2 cups beef stock
- 2 tablespoons chopped fresh coriander leaves
- Steamed basmati rice, plain yoghurt and fresh coriander leaves, to serve
Method
1. Heat 2 teaspoons oil in a large deep frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.
2. Add remaining oil to pan. Cook onion, pumpkin, potato and zucchini, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add stock. Bring to a simmer.
3. Meanwhile, thickly slice sausages. Add to pan. Simmer, covered, for 20 minutes or until pumpkin is tender. Remove from heat. Stir in chopped coriander. Serve with rice, yoghurt and coriander leaves.
