Tuesday, June 27, 2006

Creamy Curried Sausages

I make this dairy free, because my youngest daughter is intolerant to cows-milk. I have learnt to be very adept at checking out the packaging on items, and to adjusting recipes. This dish is extremely delicious.

For 4-5 servings:

1 Tbsp dairy-free margarine
2-3 tsp mild curry powder
1 onion
1 carrot
2 stalks of celery
1 cup water
400-500g precooked sausages
1 cup frozen peas
2 Tbsp cornflour
1 1/2 tsp instant chicken stock
1/2 tsp sugar
1 cup rice or soy milk

1. Melt the margarine in a medium to large pot. Stir in the curry powder and cook gently, without browning, while you prepare the vegetables.
2. Cut the onion, carrot and celery into small (5mm) cubes. As each is prepared, stir it into the curry and margarine. (Make sure that you have at lease a cup of each prepared vegetable.) After the celery is chopped, add the water, cover and simmer for 5 minutes.
3. While the vegetables simmer, skin the precooked sausages and slice them 5mm thick. Add them with the frozen peas, and cook 5 minutes longer. By this time, all the vegetables should be tender.
4. Remembering to use absolutely level measures, mix the cornflour, instant stock and sugar together, then add the milk and stir until smooth. Add to the curried vegetables and sausages and stir gently until the mixture thickens.

Serve in large bowls, on plain cooked rice or on spirals or other pasta.

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