Indian sausage, lentil & potato one-pan

Indian sausage, lentil & potato one-pan

Serves: 4  |  Preparation time: 10mins   |   Cooking Time: 30mins


  • 8 thick Beef sausages
  • 1 brown onion, thinly sliced
  • 4 medium potatoes, scrubbed, cut into 3cm pieces
  • 450g jar Tikka Masala curry simmer sauce
  • 1 cup frozen peas
  • ½ large bunch silver beet, trimmed, roughly shredded
  • ¼ red cabbage, thinly sliced
  • 400g can lentils, rinsed, drained
  • 1 tbsp cumin seeds, toasted
  • Natural yoghurt, coriander sprigs, lemon wedges, to serve


  1. Heat a large, lightly oiled, non-stick frying pan over medium-high heat. Cook sausages for 5-6 minutes or until browned on all sides. Set sausages aside on a plate.
  2. Respray pan with oil, if necessary, add onion and cook for 3-4 minutes or until slightly softened. Add potatoes and cook for 4-5 minutes or until lightly golden.
  3. Add simmer sauce and 2/3 of a cup of water. Reduce heat to medium-low, cover and and cook for 10-12 minutes or until potatoes are nearly tender.
  4. Remove lid, return sausages to the pan with peas, silver beet and cabbage. Cook for a further 3-4 minutes or until vegetables are tender.
  5. Remove from heat, stir through lentils, replace lid and set aside for 2 minutes.
  6. Sprinkle with cumin seeds and serve with yoghurt, coriander and lemon wedges.


  • Swap thick sausages for thin sausages
  • Use your choice of curry simmer sauce – Rogan Josh, Korma, Balti or Vindaloo would also work well – available in the Indian section of the supermarket, Alternatively, use a combination of curry paste of your choice and stock instead of curry simmer sauce.
  • Beef meatballs would also work will in this dish

Results may vary.