Curried Sausage Traybake
Ingredients
- 4 sausages – large, thick good quality.
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp curry powder
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 2 sprigs curry leaves
- 700 grams pumpkin cut into 2cm cubes
- 300 grams brussell sprouts trimmed and cut in half
- 200 grams green beans trimmed and cut in half
- 1 red onion cut into 8 wedges
Instructions
- Preheat oven to 220°C..
- Heat ghee in a large oven proof pan over medium heat, add sausages and fry for 5 minutes or until browned all over. Transfer to a plate
- Add cumin and mustard seed to pan, cook for 1 minute or until seeds start to pop, then add curry powder, turmeric and curry leaves and cook for a further 30 seconds or until fragrant.
- Add Brussels sprouts, pumpkin, green beans and red onion, stir to combine.
- Nestle sausages among vegetables. Bake in oven for 25 minutes or until sausages are cooked through and vegetables tender. Serve with mango chutney.
Tips and Variations
GLUTEN FREE
VEGETARIAN: replace sausages with chickpeas
SHORTCUTS AND VARIATIONS:
You can easily swap the vegetables in this recipe based on personal preferences. Use sweet potato or potato (sliced into half cm circles) instead of pumpkin, swap the brussel sprouts for broccoli as a few examples.
