Easy Butter BBQ Sausage Curry
Prep
10 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
4
Skill
Ingredients
- 2 tbs vegetable oil
- 1 pack Vegie Delights™ Thick BBQ Sausages, sliced into bite-size pieces
- 1 brown onion, roughly diced
- 2 cloves garlic, chopped
- 2 cm piece of ginger, peeled and finely grated
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 cup unsalted cashews
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp red chilli powder, or to taste preference (optional)
- 2 tbs No Added Salt tomato paste
- 400g tin No Added Salt crushed tomatoes
- 1/2 tsp salt
- 1/2 cup Greek yogurt
Nutrition per serving
2130 kJ
energy kj
25 g
protein
5 g
saturated fat
7.1 g
dietary fibre
26 g
carbohydrate
16 g
sugars
809 mg
sodium
Method
- Heat 1 tbs of oil over medium heat in a large fry pan. Add the onions, garlic and ginger to the pan and sauté for 5-6 minutes so the onion softens and becomes translucent.
- Add the cashews and spices stir well to combine. Add the carrot and celery and sauté for a few minutes so that the spices heat and become fragrant. Add the tomato paste, tomatoes and 1/2 a tin of water. Stir and season with salt.
- Cover and bring to the boil, simmer for 10 minutes for the vegetables to cook and soften. Remove from heat and allow the to cool slightly before transferring to a blender. Blend until smooth.
- Meanwhile, heat the remaining oil in the same pan. Fry the veggie sausages for a few minutes on each side so they are golden brown. Pour the blended sauce back over the sausages. Add the yoghurt, stir while heating at a low simmer.
- Top with fresh chopped parsley or coriander and serve immediately. Serve with rice and naan bread as desired.
Tips
- 2 tbs vegetable oil
- 1 pack Vegie Delights™ Thick BBQ Sausages, sliced into bite-size pieces
- 1 brown onion, roughly diced
- 2 cloves garlic, chopped
- 2 cm piece of ginger, peeled and finely grated
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 cup unsalted cashews
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp red chilli powder, or to taste preference (optional)
- 2 tbs No Added Salt tomato paste
- 400g tin No Added Salt crushed tomatoes
- 1/2 tsp salt
- 1/2 cup Greek yogurt
Nutrition per serving
2130 kJ
energy kj
25 g
protein
5 g
saturated fat
7.1 g
dietary fibre
26 g
carbohydrate
16 g
sugars
809 mg
sodium
- Heat 1 tbs of oil over medium heat in a large fry pan. Add the onions, garlic and ginger to the pan and sauté for 5-6 minutes so the onion softens and becomes translucent.
- Add the cashews and spices stir well to combine. Add the carrot and celery and sauté for a few minutes so that the spices heat and become fragrant. Add the tomato paste, tomatoes and 1/2 a tin of water. Stir and season with salt.
- Cover and bring to the boil, simmer for 10 minutes for the vegetables to cook and soften. Remove from heat and allow the to cool slightly before transferring to a blender. Blend until smooth.
- Meanwhile, heat the remaining oil in the same pan. Fry the veggie sausages for a few minutes on each side so they are golden brown. Pour the blended sauce back over the sausages. Add the yoghurt, stir while heating at a low simmer.
- Top with fresh chopped parsley or coriander and serve immediately. Serve with rice and naan bread as desired.
Tips