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Easy Butter BBQ Sausage Curry

Name: Easy Butter BBQ Sausage Curry
Prep time: 10 min
Cook time: 20 min
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

Serves: 4

Prep: 10

Cook: 20

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

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Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Top with fresh chopped parsley or coriander and serve immediately. Serve with rice and naan bread as desired.

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