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.
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.