| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
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Ingredients
- 1 cup basmati rice, uncooked 180 grams
- cooking oil spray
- 500 grams lean sausage of your choice
- 1 red onion, sliced 100 grams
- 1 cup mushrooms, sliced 75 grams
- 1 small sweet potato, grated 160 grams
- 1 tbsp curry powder 4 grams
- 400 grams tinned tomatoes, diced
- 2 cups baby spinach, chopped 60 grams
Ingredients
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|
Instructions
- Cook rice according to packet directions.
- Lightly spray a frying pan with cooking oil spray over medium-high heat.
- Add the sausages and cook for 5-6 minutes, to brown all over. Remove the pan and set aside.
- Add onion, mushrooms and sweet potato to the pan and cook for 4-5 minutes, or until sweet potato is tender and the mushrooms have released their juices.
- Slice the sausages into 2 cm segments. Return to the pan with the curry powder.
- Stir well, then add the tomatoes. Bring to a boil, then reduce to a simmer for 20 minutes.
- Just before ready to serve, add the baby spinach and cook for a minute or two until wilted.
- Divide rice and curried sausages evenly between 6 bowls to serve.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
Recipe Notes
361 calories per serve