Curried sausage traybake

• porcje: 4 servings

Składniki

2 tbs ghee

8 pork and fennel sausages (800g)

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp curry powder

1 tsp ground turmeric

2 sprigs curry leaves (optional)

300g Brussels sprouts, trimmed and halved

½ small butternut pumpkin (650g), peeled, seeded and cut into 2cm cubes

100g green beans, trimmed, cut into 5cm lengths

1 red onion, cut into wedges

Mango chutney, to serve

Wskazówki

Step 1

Preheat oven to 220°C. Heat ghee in a large frying pan over medium heat, add sausages and fry for 5 minutes or until browned all over. Transfer to a plate. Add cumin and mustard seed to pan, cook for 1 minute or until seeds start to pop, then add curry powder, turmeric and curry leaves (if using) and cook for a further 30 seconds or until fragrant. Add Brussels sprouts, pumpkin, green beans and red onion, stir to combine and cook, stirring occasionally, for 5 minutes or until vegetables start to brown.

Step 2

Pour into a large roasting tray and nestle sausages among vegetables. Bake in oven for 35 minutes or until sausages are cooked through and vegetables tender. Serve with mango chutney.

Wartości Odżywcze

• Kalorie: 671.59
• Tłuszcz Nasycony: 20 g
• Sód: 1295 mg
• Węglowodany Całkowite: 24 g
• Cukry Całkowite: 14 g
• Białko: 33 g