sweet-and-savoury-sausage-curry

Ingredients:

One tablespoon oil

6-8 pork sausages (approx. 600g)

One onion, finely chopped

Two cloves garlic, crushed

1 ½ tbsp mild curry powder

1 x 250g jar Rosella Fruit Chutney

1 ½ cups (375ml) beef stock

One large carrot, sliced on the diagonal

One large (230g) Granny Smith apple, peeled, cored, and cut into chunks

80g green beans, halved

Chopped parsley and steamed rice to serve

Method:

1. In large, deep, non-stick skillet at medium temperature. Add the sausages and cook until they are lightly cooked. Transfer the links to a plate, then cut the ties in half. Set aside
2. Get rid of any excess oil and reserve one tablespoon. Cook on medium heat, and add garlic and onion. Cook for 3 minutes.
3. Mix in curry powder and boil for 30 seconds. Add the fruit chutney along with the stock and carrot. Cover and reduce heat, too. Cook for about 10 minutes.
4. Return the sausage to the pan with the beans and apples. Cook for about 5-8 minutes or until the vegetables are cooked. Serve with parsley and rice that has been steamed.