I've had a couple of people asking for curry recipes and want to share this one.

Recipe by Australian Women's Weekly


Ingredients

• 12 chipolata sausages or 6 normal sized sausages of your choice
• 2 celery stalks, trimmed, sliced
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 2 teaspoon curry powder
• 1/2 teaspoon chilli powder
• 400 gram can diced tomatoes
• 1/2 cup vegetable stock
• 1/2 cup water
• 1 zucchini, halved lengthwise, sliced
• 1 finger eggplant, sliced
• 2 tablespoon chopped parsley
• 1 large carrot

Method

• 1
  Preheat oven to 180°C or 160°C fan-forced
• 2
  Heat a large frying pan on high. Cook sausages 4-5 minutes. turning, until golden all over. Transfer to a 20 x 30cm shallow baking dish.
• 3
  In the same pan, saute celery, onion and garlic 2-3 minutes. Add curry powder and chilli. Cook, stirring, 1 minute, until fragrant.
• 4
  Stir in tomatoes, stock and water. Bring to boil. Add zucchini and eggplant. Season to taste. Pour mixture over sausages in dish.
• 5
  Bake 35 minutes, or until vegetables are tender and sausages are cooked through. Sprinkle with parsley to serve.

You can use whatever vegetables you want , this is a very versatile recipe.

If you add potato cut into small pieces

 

[Happy girl.]

I've had a couple of people asking for curry recipes and want to share this one.
View attachment 19530

Ingredients

• 12 chipolata sausages or 6 normal sized sausages of your choice
• 2 celery stalks, trimmed, sliced
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 2 teaspoon curry powder
• 1/2 teaspoon chilli powder
• 400 gram can diced tomatoes
• 1/2 cup vegetable stock
• 1/2 cup water
• 1 zucchini, halved lengthwise, sliced
• 1 finger eggplant, sliced
• 2 tablespoon chopped parsley
• 1 large carrot

Method

• 1
  Preheat oven to 180°C.
• 2
  Heat a large frying pan on high. Cook sausages 4-5 minutes. turning, until golden all over. Transfer to a 20 x 30cm shallow baking dish.
• 3
  In the same pan, saute celery, onion and garlic 2-3 minutes. Add curry powder and chilli. Cook, stirring, 1 minute, until fragrant.
• 4
  Stir in tomatoes, stock and water. Bring to boil. Add zucchini and eggplant. Season to taste. Pour mixture over sausages in dish.
• 5
  Bake 35 minutes, or until vegetables are tender and sausages are cooked through. Sprinkle with parsley to serve.

You can use whatever vegetables you want , this is a very versatile recipe.

If you add potato cut into small pieces

Sounds good. That's tonight's dinner at our place. Thank you.

 

[Milica]

Thanks Suzanne - curries i really do like and this one looks great!_!I can just taste it, steaming hot, delicious!

 

[Petra]

I've had a couple of people asking for curry recipes and want to share this one.
View attachment 19530

Ingredients

• 12 chipolata sausages or 6 normal sized sausages of your choice
• 2 celery stalks, trimmed, sliced
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 2 teaspoon curry powder
• 1/2 teaspoon chilli powder
• 400 gram can diced tomatoes
• 1/2 cup vegetable stock
• 1/2 cup water
• 1 zucchini, halved lengthwise, sliced
• 1 finger eggplant, sliced
• 2 tablespoon chopped parsley
• 1 large carrot

Method

• 1
  Preheat oven to 180°C.
• 2
  Heat a large frying pan on high. Cook sausages 4-5 minutes. turning, until golden all over. Transfer to a 20 x 30cm shallow baking dish.
• 3
  In the same pan, saute celery, onion and garlic 2-3 minutes. Add curry powder and chilli. Cook, stirring, 1 minute, until fragrant.
• 4
  Stir in tomatoes, stock and water. Bring to boil. Add zucchini and eggplant. Season to taste. Pour mixture over sausages in dish.
• 5
  Bake 35 minutes, or until vegetables are tender and sausages are cooked through. Sprinkle with parsley to serve.

You can use whatever vegetables you want , this is a very versatile recipe.

If you add potato cut into small pieces

Very nice, just remember to give credit to Australian Women's Weekly, photo and recipe. And other recipes. A friend of mine shared a recipe and didn't give credit of the source of the recipe and got in trouble. Just saying.

 

[Happy girl.]

I've had a couple of people asking for curry recipes and want to share this one.
View attachment 19530

Ingredients

• 12 chipolata sausages or 6 normal sized sausages of your choice
• 2 celery stalks, trimmed, sliced
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 2 teaspoon curry powder
• 1/2 teaspoon chilli powder
• 400 gram can diced tomatoes
• 1/2 cup vegetable stock
• 1/2 cup water
• 1 zucchini, halved lengthwise, sliced
• 1 finger eggplant, sliced
• 2 tablespoon chopped parsley
• 1 large carrot

Method

• 1
  Preheat oven to 180°C.
• 2
  Heat a large frying pan on high. Cook sausages 4-5 minutes. turning, until golden all over. Transfer to a 20 x 30cm shallow baking dish.
• 3
  In the same pan, saute celery, onion and garlic 2-3 minutes. Add curry powder and chilli. Cook, stirring, 1 minute, until fragrant.
• 4
  Stir in tomatoes, stock and water. Bring to boil. Add zucchini and eggplant. Season to taste. Pour mixture over sausages in dish.
• 5
  Bake 35 minutes, or until vegetables are tender and sausages are cooked through. Sprinkle with parsley to serve.

You can use whatever vegetables you want , this is a very versatile recipe.

If you add potato cut into small pieces

We did have it for dinner and really enjoyed it. Thank you Suzanne.

 

[Macarj]

YUMMMM

 

[Milica]

Very nice, just remember to give credit to Australian Women's Weekly, photo and recipe. And other recipes. A friend of mine shared a recipe and didn't give credit of the source of the recipe and got in trouble. Just saying.

It is very nice-just saying & what did happen?

 

[Suzanne rose]

Very nice, just remember to give credit to Australian Women's Weekly, photo and recipe. And other recipes. A friend of mine shared a recipe and didn't give credit of the source of the recipe and got in trouble. Just saying.

I don't see credit given to other photos put up.
You do realise when I put up recipes even when I put up old recipes from woman's weekly or woman's day that I have usually made changes to the actual recipe.
I take away what really isn't needed and add what will make it cheaper but still very tasty.

I don't see any credit given to any other recipes shared

 

[Suzanne rose]

It is very nice-just saying & what did happen?

Yes I want to know more

 

[mylittletibbies]

Yes I want to know more

Me too, what on earth could they really do.

 

[Suzanne rose]

Me too, what on earth could they really do.

Has our society really become such ... oh I actually don't know the words...complainers

 

[mylittletibbies]

Has our society really become such ... oh I actually don't know the words...complainers

I wouldn't take one minutes notice of that comment. To me it came across as "well I don't have the words either"but it was not necessary. Keep up the great recipes, I for one really appreciate them.

 

[Milica]

I wouldn't take one minutes notice of that comment. To me it came across as "well I don't have the words either"but it was not necessary. Keep up the great recipes, I for one really appreciate them.

That's a good idea! & i am another one that appreciates your recipes:_)

 

[Suzanne rose]

Bumping this really delicious recipe up