Spice up your week with this Indian sausage, lentil & potato one-pan

AustralianFarmers

Slowly but surely, the cooler months are coming and that means winter warmers are a must have on the menu.

This Indian sausage, lentil and potato one-pan from Australian Beef is a great option for chilly evenings and has the added benefit of being cooked in one pan.

The recipe requires lean beef sausages, a popular choice for those short on time and looking for the added nutritional benefits of beef.

Australian beef plays an important role in any balanced diet and has a range of nutritional benefits such as protein, zinc and iron that is well absorbed by the body.

Ingredients

8 thick lean 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

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.

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.

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. 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. Remove from heat, stir through lentils, replace lid and set aside for 2 minutes.

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.

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