Coconut Curried Sausages (7 ingredients)
Have you ever invited friends to come for a meal, and didn’t have time to prepare something fancy?
Or have you been asked to ‘bring a plate’ to a pot-luck, and then had no idea what to cook?
Perhaps you were on a meal roster for someone in need, only to discover they had food intolerances, which made your mind go blank.
If so, you’re not alone!
I’ve thought often about creating a ‘master list’ of meals for such occasions, but that list isn’t very long (yet).
Here’s what I try to do to make it easier when we have visitors staying with us. It’s not a new idea, but certainly one I need to remind myself to stick to.
We try and keep meals simple.
Yep. It’s not revolutionary … but one that often saves me a lot of stress!
Keeping things simple means we often fall back on old favourites such as mince or sausages. That doesn’t mean meals have to be boring – it provides opportunity to highlight the versatility and flavour variations you can achieve with such cuts.
Recently we had family members staying with us. And when I was struck with a ‘mind blank’ (told you I need to remind myself to keep things simple!), I was so thankful to be introduced to this dish by Skinnymixers.
The flavour was amazing and the ingredients very simple.
But the best thing was that the meal was cooked for us (so I could watch Varoma cooking in action!) ☺
What about you? What do trusty recipe do you bring out when you have a crowd to feed? We’d love to hear your ideas in the comments below!
Scrumptious Coconut Curried Sausages
- 1kg sausages
- 1 onion, diced
- 1 tbsp curry powder
- 3 tbsp tomato paste
- 250 – 300ml beef bone broth (or 250ml water + 1 tsp salt)
- 400ml tin coconut cream
- 1 cup frozen peas
- Pre-heat a large heavy based pot (that has a lid) over medium heat.
- Brown sausages in batches, and set aside to cool slightly.
- Fry onion and curry powder for several minutes in the pot.
- Add tomato paste, beef broth and coconut cream and warm through for 5 – 10 minutes.
- Meanwhile, cut browned sausages into chunks and return to pot with other ingredients.
- Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. (If it’s got too much liquid, you can leave the lid off and cook to reduce the sauce).
- Add frozen peas to the pot a few minutes before serving.
- Taste and season with salt and pepper.
- Terrific served with rice, quinoa, spaghetti squash or mashed potato.
- Since making this the first time, we now often purposely double this recipe so we’ve got some to freeze. If you do this, we find cooking the sausages on the BBQ is quicker than doing several batches in the frypan 🙂
- Using cooking scissors makes an easy and neat job of cutting the cooked sausages.
* Based on a recipe by Skinnymixers* The original recipe was developed for cooking in a Thermomix, but we’ve modified it so it can be enjoyed by everyone, even if you don’t own one!