The ol’ curried sausages were on high rotation as a midweek dinner option during my years at home. Woolies snags, a bit of Keen’s curry powder (one of the only “spices” in my Ma’s pantry. Seriously, I made a spice rack for my year 8 wood work project and it was home for the Saxa salt and pepper, and Keen’s curry powder. That was it), an onion and a couple of other bits and pieces all came together in the big pot to make our bellies very happy indeed. A scoop of either under cooked or over cooked rice on the side and dinner was sorted.
600 g sausages (beef or lamb is my choice but this is also perfect with pork, chicken or “of no specific origin” snags)
1 onion, large dice
5 garlic, roughly chopped
1 ½ tbls Keen’s curry powder
1 capsicum, large dice
1 zucchini, large dice
1 x 400 g tin diced tomato
1 x 400 ml tin coconut milk
Salt and pepper
Natural yoghurt, mango chutney, coriander and steamed rice, to serve
Heat a splash of oil in the pot that you will be cooking your curried sausages in. Add whole sausages and cook over medium heat for 6 – 7 minutes or until cooked through.
Remove sausages and set aside while you get the rest of this thing going on.
Using the same pot as the sausages were cooked in, sauté onion and garlic until starting to soften a little.
Add curry powder and cook out for 1 minute.
Slice cooked sausages into 2 cm pieces and return to pot with all other ingredients.
Simmer for 30 minutes over med – low heat.
Check seasoning and get it on the table, with garnishes somewhere also on the same table.
Camp fire or stove top, it’s Keen’s curry powder for the win.