This recipe was a favourite of mine growing up and my father basically made it once a week, especially in the winter! Obviously, we used to eat it with actual sausages (no thank you) so here is a veganised version! This recipe is a veganised version of the 'Curried Sausages' recipe found here
- 1 BROWN ONION DICED
- 1 TBSP MINCED GARLIC
- 2 SMALL CARROTS SLICED
- 1 TBSP CURRY POWDER
- 2 TBSP FRUIT CHUTNEY ** CHECK INGREDIENTS TO ENSURE IT'S VEGAN **
- 2 CUPS VEGAN CHICKEN STOCK
- 1 CUP FROZEN PEAS
- 6 VEGAN SAUSAGES I USE LINDA MCCARTNEYS VEGAN SAUSAGES
THAW THE SAUSAGES AND THEN FRY THEM UNTIL LIGHTLY BROWNED IN A SAUCEPAN FOR 4-5 MINUTES WITH SOME OLIVE OIL. SET SAUSAGES ASIDE.
IN A SAUCEPAN, ADD SOME OLIVE OIL AND BRING TO MEDIUM-HIGH HEAT. ADD THE ONIONS, GARLIC AND CARROTS AND COOK UNTIL THE ONIONS ARE TRANSLUCENT.
ADD THE CURRY POWDER, MIX THROUGH AND COOK FOR 1 MINUTE.
ADD THE FRUIT CHUTNEY, MIX THROUGH AND COOK FOR ANOTHER MINUTE.
ADD THE CHICKEN STOCK, REDUCE HEAT TO LOW-MEDIUM AND COVER.
SLICE THE SAUSAGES IN TO 1-2CM CHUNKS AND THEN ADD TO THE SAUCEPAN. COOK FOR 15-20 MINUTES OR UNTIL SAUCE THICKENS.
IF SAUCE DOESN'T THICKEN TO DESIRED TEXTURE, MAKE A CORNFLOUR SLURRY AND ADD SLOWLY UNTIL THE SAUCE REACHES DESIRED THICKNESS.
ADD THE FROZEN PEAS, COOK FOR 5 MINUTES. ADD SALT AND PEPPER TO TASTE AND SERVE WITH MASHED POTATOES OR BASMATI RICE.