Curried Sausage Traybake
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Prep Time
20 MINS
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Cook Time
1 HR 10 MINS
- KCals 321
- Carbs 40G
Ingredients
- 600 g new potatoes cut into bite-sized chunks
- low-calorie cooking spray
- 1 pack low-fat chicken chipolata sausages each cut in half
- 1 large red onion peeled and cut into large chunks
- 1 red pepper deseeded and cut into large slices
- salt and freshly ground black pepper
- 150 g broccoli cut into bite-sized florets
- 100 g frozen peas
- handful of fresh coriander leaves roughly chopped (optional)
For the curry sauce
- 4 garlic cloves peeled and crushed
- 2 cm fresh ginger peeled and finely grated
- 2 tbsp mango chutney
- 2 tsp mild curry powder
- 2 tsp tomato purée
- juice of half a lemon
- 150 ml chicken stock (1 chicken stock cube, made up with 150ml boiling water)
Instructions
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Place the potatoes in a pan of cold, salted water. Bring to the boil and cook for 10 minutes. Drain and allow to air-dry for 5 minutes.
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Preheat the oven to 200°C fan.
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Spray a large ovenproof dish with low-calorie cooking spray. Add the potatoes, sausages, onions and peppers. Spray with low-calorie cooking spray and season with salt and pepper. Roast in the oven for 40 minutes, stirring halfway through.
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While the traybake is in the oven, whisk all the curry sauce ingredients together in a small bowl.
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After 40 minutes, add the broccoli florets, peas and curry sauce. Stir well so the curry sauce coats the sausages and vegetables, and return to the oven for 15-20 minutes until the sausages are browned and the sauce is bubbling.
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Sprinkle the coriander on top and serve with a dollop of fat-free Greek yoghurt (optional).