Curried Sausage Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This curry works well for staggered mealtimes and is a great lunch, too. Ingredients:
5 chicken sausage |
1/2 cup red lentil |
1 tablespoon oil |
1 onion, finely chopped |
1 1/2 cups mushrooms, sliced |
1 red capsicum, diced |
4 teaspoons medium curry powder |
2 tablespoons tomato paste |
400 g chopped tomatoes |
420 g baked beans |
1/2 cup water |
1 cup frozen peas |
2 tablespoons sultanas (optional) |
2 tablespoons chopped fresh parsley |
Directions:
1. Prick, then boil sausages for 5 minutes until cooked. Leave to cool, then cut into bite-sized chunks. Heat a non-stick frying pan. Cook sausages until evenly browned. Set aside.
2. Cook lentils in boiling water for 10 minutes. Drain. Set aside.
3. Heat oil in pan. Add onion and cook until softened. Add mushrooms and capsicum. Cook for a few more minutes.
4. Stir in curry powder and paste to coat vegetables evenly. Heat through. Add tomatoes, beans and water. Simmer for 5 minutes.
5. Return sausages to pan with cooked lentils and peas. Heat for 5 more minutes. Stir in sultanas (if using) and sprinkle with parsley. Serve with mashed potato.
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