Curried sausages 2.0

It's been a crazy busy few months - hence the solo post so far in 2018.  But here we are - post numero deux!  No real excuses for the lack of meal inspiration, simply we've been away from home so much that I haven't really been cooking to far outside the box, trying new recipes.  

So, curried sausages - that's how you're going to shake things up?  Ha ha, yes and no.  I realise that curried sausages are something of a traditional staple of many a kiwi families weekly meal rotation (especially in winter!).  This is not just curried sausages however - this is curried sausages 2.0.  It's like the iPhoneX of the curried sausage world.  Thanks to Chelsea Winter, this is going to revolutionise your relationship with sausage casseroles and the like.  So tasty.  I think it's all the spices and the fresh ginger and lemon.  

(NB: I added a couple tsp of ras el hanout too, by mistake.  I'd totally make the same mistake next time too, 'cause it was awesome!)

6 sausages

dash olive oil

50 g butter

1 onion, chopped

1 carrot, chopped

1 apple, finely chopped (leave skin on)

3 cloves garlic - crushed, grated or finely chopped

1 tbsp fresh ginger - grated or finely chopped

2 tsp mild curry powder (if you want a spicy curry then use hot powder, and a little chili) 

2 tsp garam masala

2 tsp ground turmeric

1 tsp ras el hanout

1/2 tsp black pepper

400 ml coconut milk

2 cups chicken stock

3 tbsp fruit chutney 

1 tbsp tomato paste

1 cup chopped zucchini (or frozen peas)

juice of 1 lemon
salt, to season to taste

chopped coriander or parsley, to serve

1. Pour a little oil into large frying pan and brown the sausages.  They don't need to be cooked through, just browned.  Remove and set aside to cool a little.  Once they're cool enough to handle, slice 'em up.  
2. Add butter to pan saussies were cooked in and cook onion and carrot over medium heat for 5-10 minutes, until soft and golden.  Add the onion, garlic and ginger, cook for a few minutes.  Add in all spices and combine.  
3. Add sausages back to the curry, coat with spices etc.  Add in coconutm stock, chutney and paste.  Simmer on low-medium heat for about 40 minutes. 
4. Add zucchini and simmer for a few minutes more.  If there is too much liquid, ramp up the heat factor for this cooking.  
5. Squeeze lemon all over and season to taste with salt. 
6. Serve with mash or rice (I'm going kumara-potato mash) and sprinkled with fresh herbs.  Enjoy!!