- 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
| - 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
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