Sausage and bean curry

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Nut-free

Sausage meat is a really underrated protein for curries as cooks quickly and soaks up all of the delicious flavour in the sauce. Adding beans makes this a really substantial and filling curry.

Each serving provides 697 kcal, 27.3g protein, 34.1g carbohydrate (of which 5.6g sugars), 47.1g fat (of which 23.8g saturates), 13.3g fibre and 1.64g salt.

By Brin Pirathapan

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Ingredients

2 tbsp olive oil
400g/14oz sausages, removed from their casing and broken into small pieces
½ tsp fennel seeds
½ tsp black mustard seeds
10 curry leaves
1 onion, thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
1–2 tbsp curry powder
2 tbsp tomato purée
400ml tin coconut milk
540–570g jar cannellini beans
salt
coriander leaves, to garnish (optional)
rice, naan or paratha, to serve

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Method

Add the olive oil to a large frying pan or sauté pan on a medium–high heat. Add the sausage meat and cook, stirring often, until coloured all over, about 5 minutes. (Do this in batches if your pan is small.) Remove from the pan using a slotted spoon and set aside.
Add the fennel and black mustard seeds to the pan. Once the seeds start to spit, add in the curry leaves and sliced onions. When the onions start to soften and colour (this will take about 5 minutes), add in the garlic and ginger pastes and cook for a couple of minutes. Season well with salt at this stage.
Add the curry powder and tomato purée and mix well. Stir in the coconut milk and simmer for about 10 minutes.
Add the cannellini beans, along with the liquid from the jar. Return the cooked sausage meat to the pan and simmer for another 5 minutes.
Garnish with a sprinkling of coriander leaves, if using. Serve with rice, naans or parathas.