Sausage korma curry with quick naan
Served with homemade naan bread, this sausage korma curry is a tasty twist on the classic. Made easy in the slow cooker, it’s perfect for busy weekdays.
- 1 tsp olive oil
- 500g Coles Finest Angus Beef Garlic & Parsley Sausages
- 1/4 cup (75g) tikka masala paste
- 400ml can coconut milk
- 2 large carrots, coarsely chopped
- 1 large potato, peeled, coarsely chopped
- 1/3 cup (55g) sultanas
- 2/3 cup (100g) self-raising flour
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 2 tbs self-raising flour, extra
- 1 tbs olive oil
Heat oil in a large frying pan over medium-high heat. Add sausages and cook, turning, for 2-3 mins or until golden. Transfer to a slow cooker. Add curry paste to pan and cook, stirring, for 30 secs. Stir in coconut milk. Carefully pour into the slow cooker. Add carrot and potato. Cover and cook for 4 hours on high (or 8 hours on low), adding the sultanas halfway through cooking.
Meanwhile, to make the quick naan, place the flour and yoghurt in a bowl and season with salt. Stir until just combined. Divide the dough evenly into 4 portions. Roll each portion out on a lightly floured surface into a 5mm-thick oval. Heat half the oil in a frying pan over medium heat. Add 2 naan breads and cook for 2 mins each side or until golden and cooked through. Repeat with remaining oil and naan breads.
Cut the sausages in half. Divide the curry among serving bowls and serve with the naan breads.