Ingredients
- Serves 4
Method
- Heat a large casserole dish over medium heat and fry the sausages in batches until browned. Add the onions and fry for a further 3 minutes or until they are softened. Add in the garlic and ginger and continue to fry until they are fragrant.
- Stir in the curry powder, add turmeric and combine with the onions. Add the tomato passata, stock, soy sauce and sugar and stir well. Bring to a simmer for 5 minutes, then return the sausages to the pot and simmer for a further 10 minutes.
- Remove from the heat and stir through the cream. Serve scattered with coriander leaves.
Tips
- If you prefer, you can substitute the stock for water.
- Don’t prick your sausages before cooking as this will cause them to burst.
- Serve with fresh steamed greens such as brocollini and beans