Image by Guy Bailey

Ingredients (10)

• 1 tbsp vegetable oil
• 500g lamb, mint and rosemary sausages
• 1 brown onion, halved, thinly sliced
• 1/4 cup madras curry paste
• 400g can crushed tomatoes
• 1/3 cup frozen peas
• 100g baby spinach
• 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
• Steamed basmati rice, to serve
• Greek-style yoghurt, to serve

Method

• Step 1 Heat oil in a large frying pan over medium-high heat. Cook sausages, turning occasionally, for 8 to 10 minutes or until browned all over and almost cooked through. Transfer to a plate.
• Step 2 Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Thickly slice sausages diagonally and add to pan. Stir to coat. Add tomatoes and 1 cup water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until curry thickens slightly.
• Step 3 Meanwhile, make Cucumber Salad. Combine cucumber, mint and mustard seeds in a bowl. Season with salt and pepper.
• Step 4 Add peas and spinach to sausages. Simmer for 5 minutes or until heated through. Stir in coriander. Serve sausages with rice and cucumber salad, sprinkled with coriander and topped with yoghurt.