450 g beef chipolata sausages
2 Tbsp olive oil
1 onion, chopped
1 large carrot, chopped
1 celery stick, chopped
1 large green apple, unpeeled, coarsely grated
3 tsp mild curry powder
3 cups boiling water
70 g sachet instant Dutch curry and rice cup soup mix
salt and pepper to taste
steamed rice to serve
- Add sausages to a large saucepan of boiling water. Boil for 5 minutes. Drain.
- Meanwhile, heat oil in a stockpot over a medium to high heat. Add the onion, carrot, celery and apple. Cook, stirring occasionally, until onion is soft. Add curry powder. Cook, stirring for a further minute, or until fragrant.
- Add the 3 cups boiling water and simmer soup. Stir until well combined. Bring to boil. Add sausages. Gently boil for about 7 minutes, or until sauce is thickened. Season with salt and pepper
- Serve dish with steamed rice.