Creamy Slow Cooked Sausages with Yellow Coconut Curry

Old family favourite! Easy to make, I throw it into the slow cooker at lunch for a cruisy Friday evening.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Softly brown the sausages in a fry pan

Step 2

While they're cooking, roughly slice the brown onion

Step 3

Add the onions to the fry pan and lightly toss with the sausages

Step 4

Fry for 2 minutes or until all edges of the sausages are slightly browned - do not overcook the sausages, leave them raw inside.

Step 5

Use tongs to move the undercooked sausages into the slow cooker leaving the onion and leftover sausage juices in the frying pan

Step 6

Add the curry powder to the frying pan and stir into the onion thoroughly for 2 minutes until onions are yellow and flavours have set. Then stir in the chicken stock, followed by the cocunut cream.

Step 7

Simmer for a few minutes before transferring the sauce to the slow cooker. While simmering, peel and dice the potatoes and add to slow cooker with the sauce

Step 8

Chop the grape tomatoes in half and add half the tub to the slow cooker immediatley. Cook for approximately 5-6 hours or longer, roughly chopping the sausages into quarters at about the 4 hour mark. (I do this in the pot - no need to take them out)

Step 9

Add the other half of the tomatoes 10-15 minutes before serving along with the frozen peas. Bok choy is also lovely to throw into this dish right before serving for a pop of green. If you have any leftover cooking cream in the fridge, add a small amount now (optional)

Step 10

Serve with either Mashed Potato, Jasmine Rice or Cauliflower Rice. Add a small handful of lettuce leaves to dress and to add some crunch