This Sausage and Baked Bean Curry is a great way of feeding your family on a budget,using mostly stored cupboard ingredients it is packed full of flavour and can even be made while camping!
The other weekend we decided to go away for a night in our new camper van, and we also wanted to try out our new Cadac (which is a multipurpose barbecue and grilling system), which meant I needed to come up with a recipe which would be easy to cook and not take too long.
I decided to make a baked bean curry, as it is a recipe which I have been wanting to try out on my family for a while now. I love how easy it sounds to make and how it would be suitable for a camping trip because most of the ingredients are store cupboard ones which are perfect for when you are living out of a van. However, knowing how much my family prefer to have a little meat in their meals, I added some sausages to the recipe to make it into a sausage and baked bean curry, but feel free to leave them out or add vegetarian sausages instead if you are a meat free eating family.
I was sent some MOR Sausages to review, and we had sampled the Mediterranean Chicken with Sundried Tomato & Basil Chipolatas at a camping trip over the last bank holiday weekend cooked on a throw away BBQ
So for the curry I thought that the Pork, Super Green Veg & Lentil Sausages would work well. We grilled the sausages at home before our camping trip to save time at tea time, you can see the all the added green vegetables and peppery lentils inside the sausage skins while they cook.
Later that day we drove to a lovely place on the edge of Exmoor for our tea, and I got cooking while the boys ran around outside exploring.
The curry was easy to make and it took a little longer than I had anticipated, but after about 35 minutes we sat down to enjoy our camping dinner.
We served some rice and naan bread alongside our curry, but you don’t have to have either as the curry is pretty substantial. However, by eating it alongside these sides, it meant that there was some leftovers for my lunch once back home.
The curry was very tasty and the sausages went with it very well, and they were packed full of flavour too.
It was lovely having a meal with such a fantastic view
Here is my recipe for a delicious Sausage and Baked Bean Curry
- A few sprays of coconut oil
- 1 medium onion, peeled and chopped
- 3 large carrots, peeled and chopped into bite sized pieces
- 400g small new potatoes (the one with clean skins so no need to wash first!), chopped into bite sized pieces
- 75g frozen peas
- water - enough to cover the veg
- 1 tsp ready crushed garlic/ garlic puree
- 1 - 2 tablespoons medium curry powder (depending on how hot you like your curry)
- 2 x tins of baked beans
- 6 cooked sausages chopped (I used MOR FOOD Pork and Super Veg sausages)
- Gently heat the oil in a large non stick pan
- Add the onions and gently saute until just beginning to brown (about 5 minutes)
- Add the carrots and potatoes and give it a good mix
- Add the garlic and curry powder and cook gently for a few minutes
- Pour water over the the food - enough to just cover the veggies
- Bring the mixture to the boil
- Cover the pan with a lid and reduce the heat and let it simmer away for 15 minutes
- Add the frozen peas and continue simmering for a further 10 minutes
- Add the beaked beans and stir and then add the sausages for the final 5 minutes (this should make the sauce quite think now, but if it is still a little thin turn up the heat and let the sauce bubble away without a lid for a few more minutes )
- Serve with Naan Bread and rice
I think that to make this even more camping friendly, you could use tinned carrots, peas and potatoes.
My recipe was inspired by one I read in a fantastic collection of vegetarian recipes written and compiled by Busy Bees childcare , you can click here for more info about preschool in Kettering.
I was sent a selection of MOR Sausages for the purpose of a review, it was my idea to incorporate them into a recipe.
Hosted this week by Jacqueline