Curried Sausage Traybake
Curried sausages made super easy! Make this family favourite in this effortless single traybake - it comes together in minutes for a quick weeknight dinner.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 35 mins
Ingredients
8 thick sausages
Olive oil
600g sweet potato, chopped into 2 inch pieces
1 can chickpeas, drained
2 red onions, peeled and chopped into wedges
1 small bunch kale
4 small garlic cloves, peeled
1 can coconut cream
chilli flakes - to serve - optional
Instructions
Preheat the oven to 200c/ 180c fan. On a baking tray place the sausages, sweet potato, onion wedges & garlic cloves. Drizzle with a little olive oil, season with salt & pepper before tossing to coat evenly.
Place in the oven and bake for 25 minutes.
In the meantime, in a bowl mix together the coconut cream and sweet coconut curry spice and season lightly.
To prepare the kale, fold over in half, hold it down on a cutting board, and use a knife to cut off the stem. Then chop the leaves to desired size. Place the kale in a sieve over the sink and pour over boiling water from the kettle. This will blanch the leaves and save you time! No need to boil a pan of water….
After 25 mins, remove the sausages from the oven, nestle the kale in amongst the sausage & pour over the coconut curry mixture. Scatter the chickpeas over the top before placing back in the oven for 5-7 mins to crisp everything up.
Sprinkle with some chilli flakes before serving if desired.
Hint & tips
Sausages - The recipe calls for thick sausages if they are available to you. Thin sausages would also work fine but you might need to increase the number to 2.5 per person.
We used pork sausages but beef would be suitable too.
Easy swaps - Swap sweet potato to normal potato if you prefer.
Kale can be subsituted too. Broccoli would work nicely here although it would need cooking a little more before adding it to the sausages.
Spinach could be folded through at the end of the cooking time - no blanching needed.
Serving suggestion - This is a one pan dish so serve it straight up. Add extra veggies on the side or some crusty bread.
Portion size - Serves 2 with leftovers or 4.
Storage - Store in the fridge for 3 days. Suitable for freezing.
