As winter approaches, there's nothing more satisfying curling up in front of the television in the evening with your favourite curry. This a dish my grandmother used to make when we were growing up. I've adapted it to make it Gluten free. This particular dish is slightly sweet which nicely balances the curry. I just use good quality frozen vegetables. So it's very easy and quick to prepare. Cooking time takes around 30 minutes in total. Well worth it for a warm bowl of winter curry goodness.
Ingredients:
- 1 x bunch of shallots (finely chopped) (about 8 stems).
- 6 gluten free pork sausages ( for 2 people)
- 1 1/2 cups of frozen vegetables
- 1 x cup of boiling water
- 1 x tin of red kidney beans (strained and washed)
- 2 x teaspoons of Sambal Oelek (Optional to add a bit of extra heat)
- 6 teaspoons of Keens curry powder (Make sure you use the Gluten Free dark orange Keens tin instead of the light orange one).
- Small tub (150 mls) of Natural Yoghurt.
- 1/2 a bottle (about 100 mls) of Fountain Steak Sauce (Gluten Free) - This adds the sweetness to the dish.
- A dash of lime.
- Salt & Pepper to taste
- Spend ten minutes frying up your sausages in a pan.
- When they are cooked, remove them from the pan and chop up sausages in to bite sized pieces and add to your pot.
- Add a cup of boiling water from the kettle.
- Add frozen vegetables, shallots, red kidney beans, your 6 teaspoons of curry powder.
- Bring to the boil the drop the temperature back to a moderate simmer.
- Add the 100 mls of Fountain Steak Sauce
- Simmer on medium for 25 minutes
- Just before you are ready to serve stir in 3-4 large dessert spoons of natural yoghurt. (You need to do it at the end or it will curdle).
- Add just a squeeze of lime and stir it through
- Serve on a bed of boiled rice.
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