Indian sausage, lentil & potato one-pan

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

Ingredients:

• 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

Method:

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.

Tips:

• 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