A Perfect Pantry
Chickpea and Sausage Curry
- PREP TIME
15 min - COOK TIME
30 min - READY TIME
45 min - SERVINGS
8
Ingredients
- 3 tablespoons vegetable oil
- 1 brown onion peeled, thinly sliced
- 2 clove garlic peeled, minced
- 1.5 kilograms thick beef sausages
- 2 tablespoons keens curry powder
- 1 cup beef stock
- 1 cup diced tomatoes
- 1 x 400g cans chickpeas rinsed and drained
- 1 tablespoon corn flour
- 1 tablespoon water
- 1 cup frozen peas thawed
- 1/2 cup coriander leaves only
Directions
- Turn the pressure cooker dial to the sauté setting and heat the oil. Add the onions and garlic and sauté until golden brown.
- Add the sausages in two batches and allow to sear on all sides. Stir through the curry powder, stock, tomatoes and chickpeas.
- Place the lid on top and secure into the pressurising position. Select setting 3 and allow to cook.
- Release the pressure and remove the lid. Stir through 1 tablespoon of cornflour, mixed with 1 tablespoon of water.
- Fold through the peas and coriander and serve over rice or mashed potatoes.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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