Ingredients
Scale
- 1 tablespoon olive oil
- 8 thick beef sausages
- 1 brown onion, thinly sliced
- 1 tablespoon curry powder
- 2 tablespoons plain flour
- 2 cups chicken stock
- 1 carrot, peeled and chopped
- 1 zucchini, diced
- 2 tablespoons thickened cream
- 4 boiled eggs, halved
- White rice, to serve
Instructions
- Cook rice following packet directions.
- Meanwhile, in a large frying pan, heat oil over medium-high heat.
- Add sausages. Turn occasionally for 8-10 minutes or until just cooked through. Remove from pan and slice into bite-sized pieces.
- Add onion to the pan. Cook for 3-5 minutes or until browned.
- Sprinkle in curry powder. Stir for 2 minutes.
- Add flour and stir for another minute.
- Pour in stock. Mix well to create a smooth sauce.
- Add carrots, zucchini and sausages to pan. Stir and bring to the boil.
- Reduce heat to low and simmer for 15-20 minutes or until sauce has thickened.
- Add cream and boiled eggs. Heat through for 3 minutes.
- Serve over steamed rice.
Notes
Reduce or increase curry powder quantity to suit your desired taste.
- Prep Time: 5 mins
- Cook Time: 45 mins
