Sausages and potatoes in curry sauce recipe
 Love a chip-shop curry sauce? This recipe mixes a basic curry sauce with sausages and potatoes for a curry-style dinner. 12 pork sausages (about 600g/1lb 5oz)2 tbsp vegetable oil2 medium onions, finely chopped 2–3 tbsp mild or medium curry powder, according to taste 400g tin coconut milk 2 x 400g tins chopped tomatoes 540g tin potatoes, drained and any large potatoes cut in half 450g/1lb long grain rice, cooked according to packet instructions, to serve 12 pork sausages (about 600g/1lb 5oz) 2 tbsp vegetable oil 2 medium onions, finely chopped 2–3 tbsp mild or medium curry powder, according to taste 400g tin coconut milk 2 x 400g tins chopped tomatoes 540g tin potatoes, drained and any large potatoes cut in half 450g/1lb long grain rice, cooked according to packet instructions, to serve Method Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins.Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins. Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins. Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. Recipe tips In November 2023 this recipe was costed at an average of £4.17 (using frozen sausages) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. If using frozen sausages they will need to be fully thawed before using in this recipe. If using fresh sausages you might have to buy two packs of 8, but any leftovers freeze well.