Sweet & Spicy Sausage Curry
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Prep: 15 mins
Cook: 35-40 mins
Dates are the secret ingredient in this fresh tomato curry sauce, adding sweetness and richness while chilli flakes and garam masala add spice.
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983 kcal
(per portion)
Ingredients you'll need
  • 200g white basmati rice
  • 4 Cumberland sausages
  • 1 onion
  • A head of broccoli
  • 1 garlic clove
  • A thumb of ginger
  • 50g dried dates
  • 400g tomatoes
  • 1 tsp garam masala
  • A small handful of curry leaves
  • A pinch or two of dried chilli flakes
From your kitchen
  • ½ tbsp olive or sunflower oil
  • Sea salt
  • Freshly ground pepper
  • 200 ml + 400 ml boiling water
You'll need
  • Bowl
  • Sieve
  • Small pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Tip the rice into a bowl and cover with cold water. Whisk (you can use a fork) for a few mins till the water goes cloudy. Drain the rice, rinse it and tip back into the bowl. Cover with cold water and set aside to soak.

  • 2.

    Warm a medium pan over a medium heat for 1 min. Add ½ tbsp oil and the sausages. Fry for 5- 8 mins, turning once or twice, till the sausages are browned all over.

  • 3.

    While the sausages fry, peel and finely chop the onion. Lift the sausages out of the pan and pop on a plate. Add the onion to the pan with a splash of water and some salt and pepper. Turn the heat right down. Gently cook for 5 mins till the onion is soft and glossy. If it starts to dry out, add a little more water.

  • 4.

    Peel and grate the garlic and ginger. Finely chop the dates. Roughly chop the tomatoes. Take the sausages out of the pan and carefully slice them into bite-size chunks.

  • 5.

    Stir the garlic, ginger and dates into the onion. Add 1 tsp of the garam masala, a pinch or two of dried chilli flakes (they're spicy, so add as much or as little as you like) and the curry leaves. Cook and stir for 1 min.

  • 6.

    Return the sausages to the pan. Scoop in the tomatoes and potatoes. Add 200 ml boiling water. Season. Cover, turn up the heat and bring to a simmer. Turn the heat to medium and simmer for 15 mins, stirring occasionally, till the tomatoes have broken down and formed a thick sauce.

  • 7.

    Drain the rice and tip into a pan. Pour in 400 ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently cook for 8 mins till all the water is absorbed. Take off the heat. Set aside, lid on, to finish cooking the rice.

  • 8.

    Break the broccoli into small florets. Thinly slice the stalk. Add the broccoli to the tomatoes (add a splash more water if needed). Simmer for 5-8 mins till the broccoli is just cooked. Taste the curry and add more salt and pepper if it needs it. Serve in bowls with the rice.