1 pk chipolata sausages
2 tsp Keens Curry powder (or to taste)
2 tbsp plain flour
2 cups chicken stock
Frozen peas - Carrot - Zuccini - Snow peas
1 tsp ground Paprika
1 tsp ground Tumeric
2 tbs tomato sauce
2 tbs cream
Place sausages into a pot of boiling water and simmer for five minutes. Let cool, de-skin and slice into 5cm pieces. Heat oil in a large frying pan and fry onions for 3 minutes.
Add in the Curry Powder, tumeric and paprika fry for a further 2 minutes then mix through the flour. Pour in the stock and return the sausages to the pan.
Bring to the boil stirring and simmer for 15-20 minutes. Add the vegies and sauce five minutes before serving. Serve with rice, pasta or mashed potato.