Quick curried sausages with veggie mash

Prep Time: 10

Cook Time: 17

Total Time: 25

Servings people

Appliance/Function:

Peel 400 g potatoes and 2 parsnips and dice them into small cubes. Roughly chop 1 cup baby spinach. Add the potato and parsnip to the steamer pot of boiling water and cook for 12-15 minutes, until tender. When they have 2 minutes of cooking time remaining add the spinach. Remove from heat, drain and transfer the potatoes to the bottom pot. Add 1 tbsp olive oil and ¼ cup milk and season with salt and pepper. Mash until smooth. Cover to keep warm.

Meanwhile, heat 1 tbsp olive oil in a large frypan over medium-high heat. Cook 600 g beef sausages, turning, for 5-8 minutes or until browned and cooked through. Set sausages aside on a plate and reserve the pan.
For kids: Slice sausages into bite-sized pieces on the diagonal.

While the sausages are cooking peel and mince 2 cloves garlic. Peel and finely slice 1 brown onion. Peel and slice 2 carrot in half lengthways, then thinly slice. Add the garlic and onion to the reserved frypan and cook for 2 minutes. Add 1 tbsp curry powder and stir for 30 seconds. Add 3 tbsp flour and mix for 30 seconds.

Then gradually pour in 2 cups chicken stock, mixing constantly. Then add 1 tsp honey and season with salt and pepper. Add the sausages and 1 cup peas to the pan, bring to a simmer and cook for 3 minutes or until sauce thickens.