Mild Cur­ried Sausages with Rice

Serves 4, Prep 12 mins, Cook 8 mins

New Idea - - New Food Ideas -

450g ex­tra lean beef chipo­lata sausages 2 tblsps olive oil 1 onion, chopped 1 large car­rot, chopped 1 stick cel­ery, chopped 1 large green ap­ple, un­peeled, coarsely grated 3 tsps mild curry pow­der 3 cups boil­ing wa­ter 70g sa­chet Dutch Curry & Rice sim­mer soup Salt and pep­per, to taste Steamed rice, to serve

1 Add sausages to a large saucepan of boil­ing wa­ter. Boil for 5 min­utes. Drain. 2 Mean­while, heat oil in a stock­pot over a medium to high heat. Add the onion, car­rot, cel­ery and ap­ple. Cook, stir­ring oc­ca­sion­ally, un­til onion is soft. Add curry pow­der. Cook, stir­ring for a fur­ther minute, or un­til fra­grant. 3 Add the 3 cups boil­ing wa­ter and sim­mer soup. Stir un­til well com­bined. Bring to boil. Add sausages. Gen­tly boil for about 7 min­utes, or un­til sauce is thick­ened. Sea­son with salt and pep­per. 4 Serve dish with steamed rice.

TIP Try adding 1 cup frozen peas about 4 min­utes af­ter adding the sausages. Any flavoured sausages can be used in this dish.

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