This fruity curry is a fantastic weeknight winter meal for the family. Packed with vegies, it's healthy(ish) and delish.
8 chicken sausages
1 red onion, cut into wedges
2 tbsp mild Indian curry powder
1 carrot, diced
1 red capsicum, chopped
2 cups chicken stock
2 tbsp chicken gravy mix
225 g canned pineapple pieces, drained
1 cup frozen peas
- Heat a large non-stick frying pan over medium-high heat. Spray with olive oil and brown the sausages, in batches, until lightly golden. Remove sausages, cut each into three pieces and set aside.
- Reduce heat to medium and spray the pan with some more oil. Fry onion until soft, about 5 min. Add the curry powder, carrot and capsicum and fry for a further 1 min. Add the stock and bring to a simmer.
- Return the sausages to the pan. Simmer for 5 min. Stir in gravy mix, pineapple pieces and peas. Simmer further 2 min or until heated through. Serve with cooked rice.