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Ingredients:

• 6 preservative free sausages

• 1 onion

• 1.5 cups diced pumpkin

• 2 teaspoons of curry powder

• 1 cup beef stock

• 1 tablespoon tomato paste

• 1 tablespoon cornflour

• 270ml tin coconut milk

• 1/2 cup peas

• Salt and pepper to taste

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Method:​

1. Pan fry or bbq sausages until cooked through, set aside and slice.

2. In a large frying pan with oil, fry onion until soft.

3. Add curry powder and fry for 2 minutes until fragrant.

4. Add diced pumpkin and stock, bring to the boil then cover and simmer for 10 minutes or until pumpkin has softened.

5. Keeping pumpkin in pan with liquid mash with a potato masher until all large pieces of pumpkin have broken down.

6. Mix cornflour and coconut milk together until cornflour has dissolved.

7. Add coconut milk with cornflour, tomato paste and sliced sausages to pumpkin mixture. Simmer for 10 minutes to heat through and thicken.

8. With 2 minutes remaining add peas.

9. Serving suggestions: with mashed potato, with rice, with steamed vegetables, with cauliflower "rice".  

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