Curried sausages and spinach recipe
"This is a lovely harmonious curry for children that is mild and slightly creamy, but not rich. I have used pork sausages here but use your favourite types, I have even tried this with vegetarian sausages and it works.
Adding the spinach makes it a one pot meal and a good way to get the children to eat their greens. To spice it up a little for the parents, you can add some red chilli powder or crushed red chillies. Serve with potatoes, steamed, mashed, boiled or as you like."
Ingredients
- 1 tbsp vegetable oil
- 0.5 tsp brown mustard seeds
- 0.5 tsp fennel seeds (optional)
- 1 small onion, finely sliced
- 6 g ginger, peeled weight
- 3 fat cloves garlic
- 2 medium tomatoes
- 0.3 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 1 tsp cumin powder
- 350 g sausages, opt for your favourites
- 100 g baby spinach
- 75 ml whole milk
- 1 tbsp vegetable oil
- 0.5 tsp brown mustard seeds
- 0.5 tsp fennel seeds (optional)
- 1 small onion, finely sliced
- 0.2 oz ginger, peeled weight
- 3 fat cloves garlic
- 2 medium tomatoes
- 0.3 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 1 tsp cumin powder
- 12.3 oz sausages, opt for your favourites
- 3.5 oz baby spinach
- 2.6 fl oz whole milk
- 1 tbsp vegetable oil
- 0.5 tsp brown mustard seeds
- 0.5 tsp fennel seeds (optional)
- 1 small onion, finely sliced
- 0.2 oz ginger, peeled weight
- 3 fat cloves garlic
- 2 medium tomatoes
- 0.3 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 1 tsp cumin powder
- 12.3 oz sausages, opt for your favourites
- 3.5 oz baby spinach
- 0.3 cup whole milk
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the oil in a non-stick medium sized saucepan or frying pan. Add the mustard seeds and once the popping starts to die down add the fennel seeds. Once they colour lightly add the onions. Brown well over a moderate flame, stirring often.
- Meanwhile, blend together the tomatoes, ginger, garlic and spices. Add to the cooked onion along with some seasoning. Cook over a highish flame until the mixture has completely reduced to a thick paste. It will release oil into the pan, stir often as it dries up.
- Add the sausages and a good splash of water, bring to a boil then cover the pan and cook for 15 minutes or until the sausages are cooked through. Turn them every 5 minutes or so.
- There shouldn’t be too much water in the pan by the time they are done, if there is, dry some off over a high flame. Add the milk and spinach and bring to a boil. The dish should have a little, light, creamy sauce to it. Adjust seasoning and serve.
Recipe by Anjum Anand, photos © Lisa Linder
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