Serves 4

Hello Everyone,

This super yummy recipe is a great option while we’re all stuck in isolation as you can use it for lunch. If you have leftovers that is.

Enjoy!

Utensils:

• Large frying pan
• Chopping board
• Chefs knife
• Vegetable peeler
• Spoon measures
• Garlic crusher
• Casserole dish (Oven-proof dish)
• Large saucepan (This is for the rice so if you have a rice cooker you can use that instead)

Ingredients:

• 8 sausages
• 2 large carrots
• 2 large potatoes
• 1 small capsicum
• 1 large onion
• 3 tomatoes
• 3 garlic cloves
• 2 tblsps. curry powder
• 1 popper chicken stock
• 375mL coconut milk
• 2 cups rice
• Salt
• Pepper

Method:

1. Preheat oven to 180 degrees Celsius.
2. Peel carrots and potatoes. Dice onion, capsicum and potatoes. Cut up the carrots and crush the garlic.  
3.  Cut sausages in half and brown in pan on medium heat. Add onions and garlic to the pan once the sausages are almost cooked.
4. Add carrots, capsicum and potatoes to the frying pan and season well.
5. Add curry powder and until the sausages and veg are coated. Add the stock and tomatoes and mix well. Allow to simmer.
6. Place mixture in an oven proof dish and bake for 10 mins.
7. Remove from oven and add approximately ½ of the coconut milk. Cook for a further 5 mins.
8. Leave in a hot oven whilst you make the rice.
9. Place rice in a pot (or rice cooker) with the remaining coconut milk, cover with water and cook until rice is soft.