“The smell and taste of food is amazing at bringing back memories. There are heaps of dishes my mum used to cook (and still cooks) that I remember growing up. A lot of them I still cook today. My favourite was always curried sausages. As an adult I cook it regularly and for me it must contain two important ingredients. Keens curry powder and sultanas. I usually use beef sausages but any variety will do, in fact the vegan version I did using store bought veggie snags worked brilliantly. I’m sure this recipe is quite different to mums, but it’s delicious and still brings back those childhood memories. Enjoy!”
You can find the video on my Musical Menus YouTube page.
- 1 onion, diced
- 3-4 cloves garlic, diced
- 3 tablespoons Keens Curry Powder
- 1 tablespoon Korma paste
- 2 tablespoons tomato paste
- 1 x 400g tin tomatoes
- 400g vegetable stock
- 4 tablespoons Indian mango chutney
- 1 teaspoon salt
- 1/2 cup sultanas
- 1/2 cup chopped cashews
- Rice (to serve)
- Cook some sausages and allow to cool.
- Fry the onions in a pan until they start to soften.
- Add the garlic and stir for a minute or two.
- Add the Keens curry powder, Korma paste and tomato paste and stir for a few minutes.
- Stir in a tin of tomatoes then fill the tin with vegetable stock and add to the pan.
- Add the mango chutney, salt and sultanas and let the sauce simmer on low heat for 10 minutes.
- Cut up your cooked sausages into bite-sized chunks and add to the sauce. You can let them simmer in the sauce and finish by sprinkling the cashews over the top before serving.
- If you’re baking the sausages transfer to an oven-proof dish and sprinkle the cashews over the top. Bake in at 200c oven for 15 to 20 minutes.
- Serve with rice, a dollop of yogurt and mango chutney and sprinkle with more cashews and chopped parsley. Enjoy!