Curried sausage casserole
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Time to make:
45 mins, prep 15 mins, cook 30 mins
$1.84 per serve
(at time of publication)
Full ingredients list:
- 4 lean chicken sausages
- 1/2 cup dried red lentils
- canola oil spray
- 1 onion, finely chopped
- 1 1/2 cups mushrooms, sliced
- 1 red capsicum, diced
- 4 teaspoons medium curry powder
- 2 tablespoons no-added salt tomato paste
- 400g can no-added salt chopped tomatoes
- 420g can reduced-salt baked beans
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Prick, then boil sausages for 5 minutes or until cooked. Cool, then cut into bite-sized chunks. Heat a non-stick frying pan. Cook sausages until evenly browned. Set aside.
Step 2 Cook lentils in boiling water for 10 minutes. Drain.
Step 3 Meanwhile, heat oil in pan. Add onion. Cook for 2 minutes or until soft. Add mushrooms and capsicum. Cook for 3 minutes.
Step 4 Stir in curry powder and paste, coating vegies evenly. Heat through. Add tomatoes, baked beans and 1/2 cup water. Simmer for 5 minutes.
Step 5 Return sausages to pan with cooked lentils and peas. Heat for 5 minutes. Sprinkle with parsley. Serve with rice or some mashed potato.
For extra flavour, add 2 tablespoons of sultanas in step 5.
About this recipe
First published: August 2009