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Ingrediance
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0.5 tbsp oil
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300g sausages (any type you prefer)
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2 garlic cloves, minced
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1 onion, halved and sliced
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1 carrot, peeled and sliced
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1 tbsp curry powder (or more, to taste)
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3 tbsp flour (substitute with cornflour/cornstarch for a gluten-free option)
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2 cups chicken stock/broth (low sodium)
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1 tsp sugar
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1/2 tsp salt
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1/2 tsp black pepper
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1 cup frozen peas
For the Mashed Potatoes
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2 potatoes, peeled and cut into chunks
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1 tbsp salted butter
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1 tbsp full cream milk
Method
4. Add Curry Flavor: Stir in the curry powder and cook for 30 seconds to release the flavors.
5. Thicken with Flour: Mix in the flour and stir for another 30 seconds.
6. Create Sauce Base: Gradually pour in the chicken stock, stirring constantly to avoid lumps.
7. Add Vegetables and Seasonings: Add the sliced carrot, sugar, salt, and pepper. Stir well.
8. Simmer and Combine: Return the sausages to the pan and add the peas. Bring the mixture to a simmer and cook until the sausages are cooked through and the sauce has thickened.
Preparing the Mashed Potatoes
1. Cook the Potatoes: Boil the potato chunks in a pot of water until they are tender.
2. Mash the Potatoes: Drain the cooked potatoes and place them in a large bowl. Add the butter and mash until you reach your desired consistency.
3. Incorporate Milk: Pour in the milk and mix until smooth and creamy.
TIPS
Toast Your Curry Powder: Ensure you toast the curry powder for optimal flavor—your stomach will thank you!
Add More Vegetables: Feel free to add extra vegetables like additional carrots or corn—the sauce is generous enough to accommodate more.
RECIPES OF THE WEEK
Curried Bangers
& Mash
25 MIN
2 / 5
SERVES 4
ABOUT THE RECIPE
This comforting Curried Bangers & Mash takes the classic pub favourite and gives it a bold twist. Juicy sausages simmered in a rich, spiced curry gravy, served over buttery mashed potatoes that soak up every drop. It’s hearty, warming, and packed with flavour, the ultimate comfort food with a kick.