Curried sausages

Ingredients

• 12 beef sausages* (about a kilo)
• 1 tablespoon oil
• 1 medium red or brown onion, diced
• 2 dessert spoons curry powder (because that's the spoon that fits in the tin)
• 1 teaspoon cumin
• 400 g diced tomatoes
• 400 ml light beef stock, water or chicken stock
• 200 g (handful) green beans, topped (or 1 cup of frozen peas)
• 1 carrot finely diced
• 1 small or half a large sweet potato cut into large dice
• 10 dried apricot pieces, cut into four or five

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Preparation

• Pop sausages in a large pan, cover with water, bring to boil, simmer for 2 minutes, drain, and cut into chunks of about three or four pieces.
• Heat oil in a large pan, add onion and cook until softened, add curry powder and cumin and stir into onions, cook until fragrant.
• Add the diced tomatoes, stock, beans (if using peas, do not add yet),carrot, sweet potato and apricot bits.
• Bring to a boil, reduce heat to simmer and cook until sweet potato is just cooked, and beans (if using) are soft.
  
• Remove from heat and leave to cool before popping in the fridge.
• The next day, pop the curry back on the heat, and heat gently adding peas (if using in place of beans) just before serving.
• Serve with steamed rice - Basmati for preference.

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