Saucisses au curry plus légères

Ingrédients

• 500 g / 1lb lean beef sausages
• 2 garlic cloves, minced
• 1 onion, halved and sliced
• 3-4 cups (360g/ 13 oz) cauliflower, cut into small florets
• 2 carrots, peeled, sliced on diagonal
• 2 tablespoons curry powder
• 2 1/2 cups chicken stock
• 2 tablespoons apricot jam
• 1/2 teaspoon salt
• 2 tablespoons tapioca flour/ cornflour
• 1 cup frozen peas

Préparation

1. 1

   Heat a large skillet over medium heat. Add the sausages, turning them to brown on all sides. Remove and set aside. Keep 1 tablespoon of fat in the skillet (optional: slice sausages diagonally into pieces).

2. 2

   In the same skillet, add the garlic and onion. Cook for 2 minutes until translucent.

3. 3

   Add the carrots and cauliflower. Cook for 3-4 minutes to soften. Stir in the curry powder and cook for 30 seconds to release the flavor.

4. 4

   Return the sausages to the pan. Add the jam and stock. Simmer on low heat for 15 minutes.

5. 5

   In a small bowl, mix the flour with 1 tablespoon of water until dissolved.

6. 6

   Stir in the peas and pour the slurry over the curry. Season with salt and pepper, then cook for 2 more minutes until the peas are tender and the sauce thickens into a gravy-like consistency.

7. 7

   Serve the curry over mashed potatoes, rice, or noodles.