This recipe first appeared in New Zealand Woman's Weekly.
Classic curried sausages
Nici Wickes' curried sausages recipe is a nod to her dear granddad, who used to rustle up a pot when she'd visit. Serve this delicious, cost-effective dish with rice and pappadums for an easy weeknight meal
- 30 mins cooking
- Serves 2
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Ingredients
- 2 tablespoon sunflower oil
- 1 medium onion, thinly sliced
- 4 - 6 pork or lamb sausages
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 400 gram tinned tomatoes
- fresh coriander, to garnish
- 2 - 4 tbsp unsweetened plain yoghurt
- 2 tablespoon sunflower oil
- 2 - 4 pappadums
- cooked rice, to serve
Method
- 1Heat oil in a frying pan and cook onions until dark brown. Push the onion to one side and add the sausages, browning on all sides.
- 2Add the spices and fry for 1 minute or until they give up their aroma. Add the tomatoes and simmer for 15-20 minutes, by which time the sausages will be cooked through and the sauce thickened. Garnish with the coriander and drizzle with yoghurt.
- 3Brush oil on both sides of each pappadum and place on a tray under a hot grill. Watch carefully and turn when bubbled and browned.
- 4Serve the curried sausages with rice and pappadums.
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