Take a trip back to your childhood, with this old banger (no pun intended). Curried Sausages and creamy mash. My childhood self loved curried sausages for being warm, comforting + full of flavour.
The perfect midweek meal.
1 tablespoon evoo
600g meat free sausages
1 x large brown onion, thinly sliced
2 x carrots thinly sliced
2 x garlic cloves diced finely
1 tablespoon curry powder
1 tsp cumin powder
1/4 tsp turmeric
2 cups organic vegetable stock
1 tbsp organic corn flour
mashed potato *make ahead and keep warm
Heat the evoo in a large pan over a medium heat. Cook sausages until browned. Set aside.
Add onion, carrot + garlic to the same pan and cook until the onion is translucent. Add the curry powder, cumin + turmeric and cook until fragrant. Add the stock. Return the sausages to the pan. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes.
Add 2 tbsp water to the corn flour to form a paste. Add to the pan and stir though. Remove the pan from the heat, once the sauce thickens.
Season well. Serve on a bed of creamy mash potato and drizzle sauce all over.
Happy nostalgic times,
*Add peas or spinach to the pan (just before serving) for that extra green goodness. You can also serve this dish with turmeric rice.
*Fun fact. Banger is Aussie slang for sausage.