Mild Curried Sausages with Rice
Serves 4, Prep 12 mins, Cook 8 mins
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.