Friday, 31 July 2015


Serves 6 
Total 66 propoints (11 propoints per serve)


680g thin beef sausages - I use Woolworths Select Aussie Beef Sausages  (46pp)

2 tsp olive oil (2pp)

1 large onion, diced (0pp)

2 large carrots, peeled and diced (0pp)

20g minced garlic (0pp)
350g potatoes, skin on, cut in chunks (6pp)
2 tbsp (20g) curry powder (2pp)
4 cups of salt reduced chicken stock (2pp)
1/4 cup tomato sauce (2pp)
50g sultanas (4pp)
1 granny smith apple, peeled and sliced in chunks (0pp)
1 cup frozen peas (2pp)

Fry off sausages in non stick frypan until cooked.  Set aside on paper towel to drain off any fat. Cut into small bite sized pieces.

Add oil to a large non stick pot and over medium heat fry onion and carrot until onion is translucent.

Add garlic and potatoes and cook for a further minute. 

Add curry powder and stir through vegetables cooking for a minute. 

Stir through tomato sauce and chicken stock then add back sausages along with the sultanas.

Bring to the boil and then cover pot and reduce to a simmer cooking for 25 minutes or until potatoes are cooked through. 

Stir through apple and peas and cook for a further 10 minutes. 

Season with salt and pepper to taste.

I serve curry with basmati rice (3pp for 1/2 cup of cooked basmati rice).

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