9 thin beef sausages (600g)
2 onions, halved, thinly sliced
2 large carrots (350g), halved lengthways, thinly sliced
1 ½ tablespoons mild curry powder
¼ cup fruit chutney
2 tablespoons tomato paste
1 large chicken stock cube, crumbled
1 tablespoon cornflour
1 cup frozen peas
Mashed potato, to serve
Heat a lightly oiled, large, deep, non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally, for about 8 to 10 minutes, or until browned all over and cooked. Remove. Drain on absorbent kitchen paper. Thickly slice diagonally 2 Drain fat from pan, wiping away any remaining with absorbent kitchen paper.
Lightly oil same frying pan. Heat over a medium to high heat. Add onions, and carrots. Cook, stirring for about 5 minutes, or until light golden. Add curry powder, chutney and paste. Cook, stirring for 1 minute.
Return sausages to frying pan. Add stock cube and 1 litre (4 cups) water. Bring to boil. Gently boil, stirring occasionally, for about 15 to 20 minutes, or until carrots are tender.
Blend cornflour with 2 tablespoons water in a small bowl until smooth. Add to pan with peas. Gently boil, stirring for about 2 minutes, or until thickened.
Serve with mash.