Indian Delights

Spicy Lentil Curry with Sausage

Serves 4 – 6
Cooking time 35 minutes
Vegan

Ingredients

1 pack Fry’s Traditional Sausages
2 tbsp. oil
1 medium onion, finely chopped
2 tsp. cumin (jeera) seeds
2 tsp. turmeric powder
1 tbsp. garam masala
2 gloves garlic, minced
1 red chilli, finely chopped
1 thumb size piece of ginger, minced
1 cup red lentils, soaked
1 cup yellow moong dal, soaked
420g can tomato puree
400ml can coconut milk
3 courgette, 2 grated & 1 finely sliced
2 carrots, 1 grated, 1 finely sliced
Bunch of spinach, finely chopped
Salt & pepper to taste
1 tbsp. B-Well Mayonnaise
Coriander to serve

Method

Heat oil in a medium sized pot, add onion, cumin seeds, turmeric powder, garam masala and garlic. Fry until onion is golden brown and add water if necessary to prevent burning. Add drained lentils, stir and add tomato puree and coconut milk. Cook for 5 minutes and add courgette, carrots and spinach. Cover and simmer for 10-15 minutes. Stir occasionally and add water if necessary to prevent burning.

In a frying pan, fry Fry’s Sausages following instructions on pack, drain and cool. Slice sausages diagonally, 2cm in width. Add sausages to lentils and simmer for 5 minutes.

Serve with mayo and coriander.

Print Friendly