Sausage & Cannellini Bean Curry
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- Olive Oil
- 1 Pack of Vegan Sausages
- 1 teaspoon Yellow Mustard Seeds
- 1 Onion (sliced)
- 2 Red Peppers (sliced)
- 100g Chestnut Mushrooms (sliced)
3 Garlic Cloves (crushed)- 2cm Fresh Gingers (grated)
- 2 tablespoons Mild Curry Powder
- 1 tablespoon Tomato Purée
- 1 tin of cannellini beans (drained)
- 1 tin of chopped tomatoes
- 1 teaspoon Caster Sugar
- 1 tin of Reduced Fat Coconut Milk
- Salt & Pepper
200g Fresh Spinach (or 2 chunks of frozen spinach)- 1 tablespoon Non-Dairy Yoghurt
Serve with Rice
Instructions
- Heat a large frying pan on a medium-high heat along with a teaspoon of olive oil. After a few minutes add the sausages and fully cook according to packet instructions, then set-aside.
- Add an additional teaspoon of olive oil to the same pan then add the mustard seeds, onions, peppers and mushrooms and cook for 8-10 minutes until the vegetables have softened.
- Next add the crushed garlic and grated ginger to the pan contents alongside the curry powder and tomato purée and mix everything through before adding the cannellini beans, chopped tomatoes and sugar. Season well then cook for 5 minutes before adding the coconut milk then cook for a further 20 minutes to reduce the liquid (at this point cook the rice).
- Slice the sausages and return them to the pan for the final 5 minutes alongside the fresh or frozen spinach.
- Remove the pan from the heat and stir through the non-dairy yoghurt and serve.
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