Childhood memories are often brought up with food for me. Many nights my mum would threaten giving us curried eggs for dinner which I hated when I was little. Mind you it does make a great vego option to this recipe for curried sausages. Dinners for me should be easy or made in advance and this one-pot version of my traditional curried sausage recipe is no exclusion to minimising the washing up pile.
Isla is now in the world of food, exploring when she chooses and eating only things that seem interesting. I have made this a few times now for her as we are still waiting on some teeth to show. Still only two. Rice, sausages and peas are a great combo for her however when I make it now I am using less curry powder and sometimes I will sneak a few sultana’s or raisins in for fun. It adds a little sweetness to the dish and sometimes I think she likes it. We often top our curry with yogurt these days as it is Isla’s favourite food but it does work even on this classic.
With plenty years of food torture ahead I am sure that our little one will be refusing more and more food due to texture, colour or smell. My goal is to hopefully educate her with many different cuisines, tastes and even a few of the old classics from my childhood. Will see how it goes.
- 2 tbsp olive oil
- 8beef sausages
- 1 large brown onion, finely diced
- 2 tsp Keens curried powder
- ½ cup chicken stock*
- 1 cup water
- ½ cup of frozen/fresh peas
- 1½ tbsp cornflour
- 2 tbsp water
- Salt and pepper
- In a deep heavy based fry-pan heat the olive oil over a medium heat. Add the sausages and cook for 3-4 minutes turning occasionally until they have slightly browned. Remove them from the pan.
- Add the onions and sweat till softened. Add the curry powder and stir.
- Add the chicken stock and water to the pan and reduce to a simmer. In the mean time cut the sausages into slices and return them to the pan. Cook for a further five minutes with the lid on.
- Add the peas and cook for two minutes with the lid on.
- In the meantime mix the cornflour with the water in a small cup. Add that to the mixture stirring continuously until sauce thickens. Cook for a further 3 minutes.
- Season with salt and pepper and serve immediately over rice.
* If you prefer you can boil the sausages before making the curry instead of frying them.