SLOW COOKED CURRIED SAUSAGES
Prep time: 60 minutes
Cook time: 6 hours
INGREDIENTS
- 1 tbsp olive oil
- 1 brown onion
- *1 packet of K-roo kangaroo sausages
- 1 can tinned tomatoes
- 1 can light coconut milk
- 1 can tinned lentils
- 2 cups diced pumpkin
- 1 chopped carrot
- 1/2 head broccoli
- 1 cup mushrooms
- 1 cup frozen peas
- 2 cups low-salt vegetable stock
- 1 tbsp minced garlic
- 2 tbsp curry powder
- 1/4 tsp turmeric powder
- Salt and pepper to taste
- Rice, coriander and lemon juice to serve
INSTRUCTIONS:
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Fry your onion and olive oil in a pan until fragrant.
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With kitchen scissors, chop your kangaroo sausages into bite-size pieces and add to the pan.
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Cook until browned on both sides.
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Whilst the kangaroo is browning, dice the pumpkin, carrot and broccoli and set aside.
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Once the kangaroo is browned, add to the slow cooker along with the pumpkin, carrot, mushrooms, lentils, tinned tomatoes, coconut milk and stock and stir.
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Add in the curry powder, garlic paste, turmeric and salt and pepper.
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Set on low for 4 hours.
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At 4 hours, turn the heat to high and add in the remaining vegetables
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Cook on high for 2 hours
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Serve with rice, greek yogurt, lemon juice and optional coriander.
NOTES:
*I love using Kangaroo sausages as they are EXTREMELY high in iron and lean protein and I love the taste BUT feel free to use whatever sausages you prefer
