Slow Cooker Curried Sausages
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 8 low calorie sausages (sliced)
- • 2 cloves of garlic (peeled and crushed)
- • 1 onion (chopped)
- • 500 g butternut squash (peeled and chopped into 1inch/3cm chunks)
- • 2 sweet potatoes (peeled and chopped into 1inch/3cm chunks)
- • 1 white potato (peeled and chopped into 1inch/3cm chunks)
- • 3 carrots (peeled and chopped into 1inch/3cm chunks)
- • 1 tbsp curry powder
- • 1 tbsp madras curry powder
- • 300 ml chicken stock (made up using 1-2 chicken stock cubes and 300ml boiling water)
- • 2 courgettes (diced)
- • 2 red peppers (cut into strips)
- • low calorie cooking spray
Preparation Steps
Mist a pan/wok with low calorie cooking spray and set on a medium heat.
Add in the chopped onion, garlic and carrots, cook on a high heat for 5 minutes stirring frequently until the onions are browned. Add the curry powder and fry for a further minute.
Add the chicken stock, potatoes, butternut squash and contents of the frying pan to the slow cooker and cook on medium for 2 hours until the vegetables are soft.
Blitz the curry sauce with a stick blender until the sauce has a smooth consistency.
Spray a frying pan with low calorie cooking spray and add the chopped sausages and fry until lightly browned.
Add the sausages, courgette and peppers to the slow cooker with the curry sauce and cook on medium for a further 1-2 hours until the sausages are fully cooked and the sauce reduced.
Serve with rice, chips or even both!