Heat a large, lightly oiled, non-stick frying pan over medium-high heat. Cook sausages for 5-6 minutes or until browned on all sides. Set sausages aside on a plate.
Respray pan with oil, if necessary, add onion and cook for 3-4 minutes or until slightly softened. Add potatoes and cook for 4-5 minutes or until lightly golden. Add simmer sauce and 2/3 of a cup of water. Reduce heat to medium-low, cover and and cook for 10-12 minutes or until potatoes are nearly tender. Remove lid, return sausages to the pan with peas, silver beet and cabbage. Cook for a further 3-4 minutes or until vegetables are tender. Remove from heat, stir through lentils, replace lid and set aside for 2 minutes.
Sprinkle with cumin seeds and serve with yoghurt, coriander and lemon wedges.
Tips
Swap thick sausages for thin sausages
Use your choice of curry simmer sauce – Rogan Josh, Korma, Balti or Vindaloo would also work well – available in the Indian section of the supermarket.. Alternatively, use a combination of curry paste of your choice and stock instead of curry simmer sauce.
We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. By continuing to browse this site or by accepting below, you consent to the use of cookies.