8 beef sausages
2 onions, finely diced
2 garlic cloves, finely chopped
2 carrots, cut into chunks
2 celery sticks, cut into chunks
1 red capsicum, cut into chunks
2 tablespoons curry powder
4 cups prepared chicken stock
1½ cups long-grain rice
- Preheat the oven to 180°C (160°C fan forced). Place a large ovenproof saucepan over high heat. Add 1 tablespoon oil and sausages, cook for 4-5 min each side until brown, set aside.
- Add onion to the pan and cook for 3 min until tender. Add garlic, carrots, celery and capsicum and cook a further 4 min, add the curry powder and cook for another min.
- Pour stock into pan and stir through rice. Return the sausages to the pan, cover with a lid, then place in the oven for 50-55 min until rice is cooked. Sprinkle with parsley and serve with crusty bread.