Curried Sausage Traybake
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 600 g new potatoes (cut into bite-sized chunks)
- • low-calorie cooking spray
- • 1 pack low-fat chicken chipolata sausages (each cut in half)
- • 1 large red onion (peeled and cut into large chunks)
- • 1 red pepper (deseeded and cut into large slices)
- • salt and freshly ground black pepper
- • 150 g broccoli (cut into bite-sized florets)
- • 100 g frozen peas
- • handful of fresh coriander leaves (roughly chopped (optional))
- • 4 garlic cloves (peeled and crushed)
- • 2 cm fresh ginger (peeled and finely grated)
- • 2 tbsp mango chutney
- • 2 tsp mild curry powder
- • 2 tsp tomato purée
- • juice of half a lemon
- • 150 ml chicken stock ((1 chicken stock cube, made up with 150ml boiling water))
Preparation Steps
Place the potatoes in a pan of cold, salted water. Bring to the boil and cook for 10 minutes. Drain and allow to air-dry for 5 minutes.
Preheat the oven to 200°C fan.
Spray a large ovenproof dish with low-calorie cooking spray. Add the potatoes, sausages, onions and peppers. Spray with low-calorie cooking spray and season with salt and pepper. Roast in the oven for 40 minutes, stirring halfway through.
While the traybake is in the oven, whisk all the curry sauce ingredients together in a small bowl.
After 40 minutes, add the broccoli florets, peas and curry sauce. Stir well so the curry sauce coats the sausages and vegetables, and return to the oven for 15-20 minutes until the sausages are browned and the sauce is bubbling.
Sprinkle the coriander on top and serve with a dollop of fat-free Greek yoghurt (optional).