Ingredients
– 1 kg thick beef sausage – 1 tablespoon peanut oil – 1 medium brown onion, sliced – 2 tablespoons curry powder – 1 cup (250ml) Massel beef stock – 400g Mutti Polpa Finely Chopped Tomatoe – 1 cup (150g) frozen pea – 1/2 cup sultana – Coles White Medium Grain Rice, to serve – Yoghurt, to serve – Fresh coriander, to serve
Method: 1. Place the sausages in a large pan and cover them with cold water.
Bring to a boil over high heat, then boil for 2 minutes. Drain the sausages and slice them thickly on the diagonal.
Heat the peanut oil in a large saucepan. Cook the sliced onion, stirring for about 3 minutes or until soft.
Add the curry powder and cook, stirring, for about 1 minute or until fragrant.
Add the sliced sausages to the saucepan and stir to coat them in the curry mixture. Pour in the beef stock and add the chopped tomatoes.
Simmer uncovered for about 5 minutes or until slightly thickened.
Stir in the frozen peas and sultanas, then cook for a further 5 minutes until thickened and the peas are heated through. Serve with rice, yoghurt, and fresh coriander.