The dish has a spicy sweet but mellow flavour with a lovely thick sauce.

Directions

• Peel the potatoes, cut into “roast” potato sized pieces you should have around 12 big pieces of potato, add the potatoes to a pan cover with boiling water ( I like to add a gluten free cube for seasoning) and simmer until par boiled – they should be soft but not crumble
• Brown your sausages however you prefer grill or fry, put to one side once cooled slice into small bite sized pieces.
• Slice your mushrooms and fry until softened.
• Half your onion and slice
• In a large pan add 2 desert spoons of oil add the onions and fry
• Add the curry powder and stir for a further minute until clear and soft.
• Add the potatoes again stir and coat the potatoes in the paste
• Add the sausages, mushrooms and stir again
• Cover the ingredients with boiling water stir.
• Add the ketchup and the tomato puree.
• Simmer for 10 minutes.
• The potatoes should have just started to break down to create a nice thick sauce. Leave for at least 30 minutes preferably longer, the longer you leave it the fuller taste it achieves. If you have any leftovers this tastes amazing the next day!

Serving Suggestion

• Serve the curry with basmati rice.

This is pure comfort food especially for when it’s a cold day.This is a great dish as it combines  spicy food and sausages which is both unusual and cheaper than many cuts of meat, . I have now adopted this family recipe using the Hodgins Gluten free sausages for my son who is a coeliac.