Sausages with Braised Curry Lentils

Sausages with Braised Curry Lentils
  • 1 Onion chopped
  • 3 bay leaves
  • 1 stick lemon grass
  • 1 stick cinnamon
  • 1 tbsp ginger and garlic paste/finely chooped
  • 2 cans cooked Lentils (washed and drained)
  • 150 gms tomatoes cubed (approx. 2 tomatoes)
  • 1 Tbsp garam masala
  • 1 cup vegetable stock
  • 3/4 cup coconut milk
  • Salt to taste
  • 6 Vegan sausages
  • 2 Tbsp olive oil
  • Mashed/pureed pumpkin to serve (optional)*
  • Vegan feta and chopped coriander to garnish (optional)
  • Heat up oil in a large and deep non-stick frying pan.
  • Add onions, bay leaves, lemongrass, and cinnamon stick, and cook until golden brown while stirring occasionally (medium-high heat 4-6 minutes)
  • Toss in the lentils, tomatoes, garam masala, and vegetable stock. Cover and cook for 30 min. on low heat.
  • In the meantime cook the vegan Sausages as per the packet instructions and keep aside.
  • Open lid and stir through the coconut milk, taste and adjust salt if needed. Cook without lid on high heat until Lentil Curry has thickened a little. Stir occasionally .
  • Spread pumpkin puree on a plate, place two sausages, and pour a ladle or two of lentil curry on top.
  • Garnish with crumbled vegan feta and coriander and enjoy.
*Can serve on a bed of rice/mashed potatoes instead.

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