| Description | - | |
| Curry Type | Meat | |
| Strength | Medium | |
| Difficulty | Easy | |
| Source | Years of experience | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | 30min | |
| Time to cook | 30min | |
| No. of servings | 4 | |
| Ingredients | 500g thin beef sausages
2 tblspns vegetable oil 1 large onion chopped 1 tblspn curry powder 2 tblspn tomato paste 1 tblspn plain flour 1/2 tspn ground cummin 1.5 cups beef stock 1 carrot peeled and sliced 1 stick celery sliced 1 small tin champignons 1/2 cup frozen peas 1 cup coconut milk | |
| Instructions | Parboil sausages and carrot for 10 minutes and drain. Grill or fry sausages until brown. Set aside to cool.
Brown chopped onions in oil, add flour, tomato paste, cumin & curry powder and cook for 2 minutes while stirring continuously. Add stock and reduce heat. Add carrot, celery, champignons, frozen peas and coconut milk. Simmer for 10 minutes. Slice sausages into bite size pieces and add to pot. Heat through and serve on white rice. | |
| Notes | Pumpkin can be substituted for carrot | |
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| Death by Curry | http://rubymurray.com |