(beef, chicken, lamb or pork sausages)
1 tablespoon oil
2 garlic cloves
1 tablespoon grated fresh ginger
2 carrots, quartered,
then cut into 1/2 in chunks
2 potatoes, diced
1 tablespoon curry powder
2 tablespoons tomato paste
2 tablespoons fruit chutney
1⁄2 cup applesauce
1 cup chicken stock
1 (400 ml) can coconut milk
1 cup frozen peas (optional)
salt and pepper
Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
Drain, cool, remove skins and cut each into 4 or 5 pieces.
Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can’t be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
1 cup of peas can be added in the last 15 minutes as well.
Season with salt and pepper and serve garnished with copped fresh coriander.