Curried sausage casserole

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Vanessa Wu

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We've used chicken sausages in this classic recipe and have added lentils for extra fibre.

Serves: 6

Time to make: 30 mins

Ingredients

More weights & measures

5 chicken sausages
½ cup red lentils
1 tablespoon oil
1 onion, finely chopped
1 ½ cups mushrooms, sliced
1 red capsicum, diced
4 teaspoons medium curry powder
2 tablespoons tomato paste
400g can chopped tomatoes
420g can baked beans
½ cup water
1 cup frozen peas
2 tablespoons sultanasgolden raisinsX (optional)
2 tablespoons chopped fresh parsley

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Instructions

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1 Prick, then boil sausages for 5 minutes until cooked. Leave to cool, then cut into bite-sized chunks. Heat a non-stick frying pan. Cook sausages until evenly browned. Set aside.

2 Cook lentils in boiling water for 10 minutes. Drain. Set aside.

3 Heat oil in pan. Add onion and cook until softened. Add mushrooms and capsicum. Cook for a few more minutes.

4 Stir in curry powder and paste to coat vegetables evenly. Heat through. Add tomatoes, beans and water. Simmer for 5 minutes.

5 Return sausages to pan with cooked lentils and peas. Heat for 5 more minutes. Stir in sultanas (if using) and sprinkle with parsley. Serve.

Serving suggestion

Mashed potato

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 34 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 11 g

Sodium 950 mg

Calcium 60 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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