Chickpea and Sausage Curry

Ingredients

• 3 tablespoons vegetable oil
• 1 brown onion peeled, thinly sliced
• 2 clove garlic peeled, minced
• 1.5 kilograms thick beef sausages
• 2 tablespoons keens curry powder
• 1 cup beef stock
• 1 cup diced tomatoes
• 1 x 400g cans chickpeas rinsed and drained
• 1 tablespoon corn flour
• 1 tablespoon water
• 1 cup frozen peas thawed
• 1/2 cup coriander leaves only

Directions

1. Turn the pressure cooker dial to the sauté setting and heat the oil. Add the onions and garlic and sauté until golden brown.
2. Add the sausages in two batches and allow to sear on all sides. Stir through the curry powder, stock, tomatoes and chickpeas.
3. Place the lid on top and secure into the pressurising position. Select setting 3 and allow to cook.
4. Release the pressure and remove the lid. Stir through 1 tablespoon of cornflour, mixed with 1 tablespoon of water.
5. Fold through the peas and coriander and serve over rice or mashed potatoes.