Ready in just 30 minutes, this curried sausages tray bake is a great budget family meal.
* 2 tsp olive oil
* 500g beef sausages
* 1 brown onion, halved, thinly sliced
* 3 tsp cornflour
* 310ml (1 1/3 cups) Massel Beef Style Liquid Stock
* 3 tsp curry powder
* 2 zucchini, sliced
* 2 large carrots, peeled, halved lengthways, sliced
* 1 bunch broccolini, trimmed
* 150g (1 cup) frozen peas
* Steamed rice, to serve
3 Method / Steps
Preheat oven to 200°C/180°C fan-forced. Heat the oil in a large non-stick frying pan over medium-high heat. Squeeze out one-third of the meat from 1 sausage and roughly squash it into a ball. Repeat to make 2 more balls from the remaining meat, then repeat with the remaining sausages. Add to pan and cook, tossing occasionally, for 4 minutes or until browned. Add the onion to the pan and cook for 1 minute or until starting to soften.
Place cornflour in a jug. Stir in about 11 ⁄2 tbs stock to make a smooth paste, then stir in curry powder and remaining stock.
Transfer meatballs and onion to a 2.5-3L baking dish. Add the zucchini, carrot, broccolini and peas. Toss to combine. Pour the curry sauce over the top. Season. Bake for 15 minutes or until meatballs are cooked through and the vegetables are tender. Serve with rice.
source – tastecom