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How to make Japanese style curried sausages

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 2 tablespoons vegetable oil
  • 8 thin beef sausages
  • 2 brown onions, thinly sliced
  • 350g eggplant, cut into 2cm pieces
  • 300g sweet potato, peeled, halved lengthways, thinly sliced
  • 92g S&B Golden Curry Sauce Mix (medium hot)
  • 200g green beans, trimmed
  • 450g packet 2 1/2-minute microwave long-grain white rice
  • Toasted sesame seeds, to serve
  • Sliced green onions, to serve

Method

  • Step 1 Heat half the oil in a large frying pan over medium-high heat. Cook sausages, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
  • Step 2 Heat remaining oil in pan over medium heat. Add brown onion and eggplant. Cook, stirring, for 8 to 10 minutes or until golden. Add 21⁄2 cups cold water, sausages and sweet potato. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until potato is tender.
  • Step 3 Remove pan from heat. Break curry mix into pieces. Add to pan. Stir until smooth and combined. Return pan to low heat. Cook, stirring, for 5 minutes or until sauce is heated through.
  • Step 4 Meanwhile, cook beans in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain.
  • Step 5 Heat rice following packet directions. Divide rice among plates. Top with curried sausages and beans. Sprinkle with sesame seeds and green onion. Serve.