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Chef Walls

23rd May 2018

Chilli Sausage | Bean Curry | Golden Pea Shoots


6  chilli sausages

1 Onion (diced)

2 garlic cloves

2 fresh chilli's

1tsp cumin

1tsp paprika

1tsp turmeric

1tbsp curry powder

1 tin of chopped tomatoes

1 tin of mixed beans

salt and pepper

200ml beef stock




In a large pan fry off the chilli sausages until golden brown and then remove, slice in half when cooled.


In the same pan lightly cook off the onions, garlic and chilli until softened.


Add all of the spices to the pan and cook off until they start to get fragrant.


Pour in the chopped tomatoes and mixed beans and season with salt and pepper.


Add the sausages to the pan along with the beef stock and cook for 15 mins until sauce is nice and thick.


Serve with Basmati rice or bread.