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Quick Dinners
Aussie Snag Curry
My snag curry takes sausages in a sauce-led direction. Check the sausages and stock are gluten-free before starting the preparation.
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Serves
- 5
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Heat a skillet over medium-high heat with a little oil and brown the sausages. Once browned, remove from the pan.
Ingredient swaps
Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.
Why this recipe works
Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.
For more help, browse Kitchen Skills and gluten-free label guidance.
Let's get cooking
Method
- InstructionsHeat a skillet over medium-high heat with a little oil and brown the sausages. Once browned, remove from the pan.
- Lower the heat, add a bit more oil, and sauté the onions until translucent. Add the garlic and ginger, cooking for another minute.
- Stir in the curry powder, cinnamon, and cardamom, and let it cook for a minute before adding the chicken stock and tomatoes.
- Pour in the coconut milk, followed by the sliced carrot and frozen peas.
- Mix the cornflour and cold water and then mix it into the sauce.
- Return the sausages to the skillet and cook everything together until the sausages are fully cooked through.
- Taste and season with salt and white pepper.
- Serve with mashed potatoes or rice for a comforting meal.
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