Curried sausage casserole
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 11g
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