½ tsp black mustard seeds
1 onion, finely diced
1 tbsp crushed garlic
1 tbsp grated ginger
2 fresh long green chillies, finely sliced (optional)
2 tomatoes, diced
1 tsp ground coriander
1 tsp chicken stock powder
1 tsp ground turmeric
500 g gluten-free pork sausages, cooked and sliced
400 ml canned coconut milk
1 sprig curry leaves, leaves picked
- Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add mustard seeds and cook until seeds start to pop. Add onion, garlic, ginger and chilli and cook for 2-3 min.
- Stir in tomatoes and cook for 2-3 min until soft. Stir in spices and 1 teaspoon cracked black pepper and cook for 1 min. Add sausages and cook, stirring until coated.
- Add the coconut milk and bring gently to the boil. Reduce heat to low and simmer for 10 min. Stir in curry leaves and remove from heat. Serve with cooked basmati rice.