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Curried sausages
Curried sausages, the best way to make them- with extra veggies and a thick glossy sauce that the whole family will love- a one pan dinner!
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Course:
Budget friendly dinners, dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
people
Calories:
602
kcal
Author:
Kylie
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Ingredients
▢
3
tbsps
olive oil or any other oil of your choice
▢
800
grams
of sausages
it works out to be about 3 per person
▢
2
carrots medium sized carrots
just the normal ones from the supermarket will do
▢
1
zucchini
mine was a mega zucchini if yours are tiny use two
▢
1
head of broccoli
stalk chopped- yes we are using it and the top chopped into florets
▢
1
onion
brown- but really any colour will do
▢
2
cloves
garlic
minced
▢
1.5
tbsps
curry powder of your choosing
▢
3
tbsps
mango chutney
▢
1
tablespoon
tomato paste
▢
3
cups
chicken stock
I make my own stock and stock powder but any decent brand will do- I like the Campbells real stock
Instructions
Heat a large frypan over medium-high heat on the stove.
Cook the sausages in batches until golden on both sides and remove to a plate.
Add the onion, carrot, broccoli stalks and garlic and cook for 5 minutes.
Add the curry powder and stir through everything.
Add the chutney, tomato paste and stock to the pan and put the sausages back in.
Cook for 30 minutes at a rolling boil, or until sausages are cooked through and the sauce is starting to thicken.
Add the broccoli florets and the zucchini and cook for 5 minutes more, making sure everything gets well coated in the thick sauce.
Notes
Freezer friendly!
Recipe video
Nutritional Information
Serving:
6
g
|
Calories:
602
kcal
|
Carbohydrates:
24
g
|
Protein:
27
g
|
Fat:
45
g
|
Saturated Fat:
13
g
|
Cholesterol:
100
mg
|
Sodium:
1096
mg
|
Potassium:
1012
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
4249
IU
|
Vitamin C:
102
mg
|
Calcium:
90
mg
|
Iron:
3
mg
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