Curried Veg with Ziggys Thin Beef Sausages

Ingredients

• 700 g Ziggys thin beef sausages
• 1 tbsp olive oil
• 1 large brown onion, thinly sliced
• 1 tbsp mild curry powder
• 2 tsp plain flour
• 2 cups (500 ml) beef stock
• 1 large carrot, peeled and sliced on an angle
• 1 cup (150 g) frozen peas
• 1 large broccoli head, cut into florets
• 450 g family-sized packet microwave jasmine rice, to serve
• Coriander sprigs, to serve
• Sea salt and black pepper

Method

1. Heat a large non-stick frying pan over medium-high heat. Add sausages and cook for 6 to 8 minutes, turning, until browned and just cooked through. Transfer to a board, thickly slice, and keep warm.
2. Wipe out the pan and return to medium heat. Add oil and onion. Cook for 4 to 5 minutes until softened. Stir in curry powder and flour for 1 to 2 minutes until fragrant.
3. Pour in stock. Add carrot, peas, and broccoli. Bring to a boil, then reduce heat and simmer covered for 10 to 12 minutes until vegetables are tender and the sauce has thickened.
4. Return sliced sausages to the pan and turn to coat for 1 to 2 minutes. Season to taste.
5. Heat the rice following the packet directions. Serve the curry over rice and finish with coriander.
6. Heat lovers can add a pinch of chilli flakes with the curry powder.
7. For gluten free, use GF sausages and swap flour for cornflour.
8. Swap peas for green beans or baby spinach.