This traditional Aussie sausage curry is made with fruit chutney and apples for that sweet and savoury taste you grew up with.
Ingredients
1 tbsp oil
6-8 pork sausages (approx. 600g)
1 onion, finely chopped
2 cloves garlic, crushed
1 ½ tbsp mild curry powder
1 x 250g jar Rosella Fruit Chutney
1 ½ cups (375ml) beef stock
1 large carrot, sliced on the diagonal
1 large (230g) Granny Smith apples, peeled, cored and cut into chunks
80g green beans, halved
Chopped parsley and steamed rice, to serve
Method
Heat oil in a large, deep non-stick pan over medium heat. Add sausages and cook until just browned. Transfer to a plate and cut each sausage in half. Set aside
Drain off any excess oil, reserving 1 tbsp. Heat over medium heat and add onion and garlic. Cook for 3 minutes
Stir in curry powder and cook for 30 seconds. Add fruit chutney, stock and carrot. Cover and bring to a simmer. Cook for 10 minutes
Return sausage to pan along with apple and beans. Cook 5-8 minutes or until vegetables are cooked through. Serve topped with parsley and steamed rice
