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| Curried Soy Snags with Mash |
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| Wednesday, 19 March 2008 | |
 Curried sausages was one of my favourite meals when I was a kid. When I turned vegan, it was easy to adapt my mum’s old recipe to my new lifestyle by replacing meaty sausages with the soy variety, and by mashing the potatoes with soy milk. This is true home-cooked comfort food.
1 brown onion, diced 1 carrot, diced 1/2 cup frozen peas 1/4 cup white rice 2-3 tablespoons curry powder 3 tablespoons tomato relish 3 tablespoons apricot jam 1/2-1 tsp sea salt 2 cups water 2 tablespoons cornflour 1 pack soy sausages
Put onion, carrot, peas, rice, curry powder, relish, jam, salt and water in a pot. Cover with a lid, bring to the boil then simmer until rice and carrots are cooked. In a mug, mix together cornflour and enough water to make a runny paste. Turn heat up on the pot so the curry is boiling then tip in the flour mixture and stir rapidly with a wooden spoon (if you don’t stir you will get lumps!). If the curry is then thick enough, add in your sausages and cook for 2-3 minutes over low heat, then serve. If the mixture is still too runny, do another lot of cornflour and water. If it is too thick, add some more water. Serve with creamy potatoes, mashed with vegan margarine and soy milk.
Serves: 3-4 WORDS: Emily Clark
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