Curried Sausages

2 tablespoons olive oil

2 onions, sliced

3 cloves garlic, peeled and chopped

1 carrot, sliced into rounds

1 tablespoon grated fresh ginger

8 sausages (I like pork)

2 tablespoons curry spice blend

1 tablespoon tomato paste

2 tablespoons plain or gluten free flour

Half a litre chicken stock (cubes are fine)

1 cup fresh or frozen peas

Salt & Pepper

Sweat onion, carrot, garlic & ginger with a pinch of salt in the olive oil for five minutes with lid on over a medium heat.

Add sausages on top of sweating onions and replace the lid, allow to steam for five minutes, remove sausages and allow to cool slightly before slicing into rounds.

Add curry spice blend to onion mix and fry for a minute or two. Then add tomato paste and cook for another couple of minutes.

Stir in flour and cook for a couple of minutes before adding stock and sausages to the pan.

Bring to a boil, stir and turn down to a simmer and allow to cook for eight minutes or so.

Add peas and cook for a further couple of minutes and serve with rice.