This curry is great for a weeknight meal as it takes less than 30 minutes to cook but has so much flavour.
The combination of peanut butter and coconut cream results in an extremely simple but very nice satay sauce, and the spice comes from curry powder and sweet chilli sauce. I used a sweet chilli sauce that was made by a friend of mine from their home-grown chillis but I must have used a little too much as it nearly blew my head off! You can adjust the amount of sweet chilli sauce that you use according to your own taste. If you do have any leftovers, remember that the flavours will intensify slightly on storage in the fridge.
I used chicken sausages to make this dish, but if you can’t get those then you could use any plain pork or even turkey sausages. Beef sausages would probably also work, but their flavour may be a little strong. I served the curry with cooked white rice, but it would also work well with asian noodles.
This recipe is adapted from one I found in the November 2011 issue of Recipes + magazine.
Ingredients – serves 4:
- approx 700g/25 oz plain sausages (chicken if you can get them)
- 1 tbsp oil, for cooking
- 1 onion, thinly sliced
- 200g/7 oz butternut pumpkin (squash), peeled and cubed
- 2 tbsp curry powder
- 1 medium green capsicum (bell pepper), thinly sliced
- 1/4 cup peanut butter (I used smooth but you can use crunchy if you like)
- 2 or 3 tbsp sweet chilli sauce, to taste
- 400ml/14 fl oz (can) light coconut cream
- cooked white rice or asian noodles, to serve
- Heat a large deep frying pan over a high heat and cook the sausages until browned all over (about 8 minutes). Move the sausages to a plate and slice into bite-sized chunks.
- Add the oil to the frying pan and cook the onion and pumpkin for 5 minutes or until they begin to soften.
- Put the curry powder in the pan, stir and cook for a few seconds.
- Add the sausages, green capsicum (pepper), peanut butter, sweet chilli sauce and coconut cream and stir to combine.
- Bring to the boil and then reduce the heat to low and simmer for 10 minutes, or until the sausages and vegetables are cooked.
- Serve with rice or noodles. You can also top with some extra sweet chilli sauce.