A Perfect Pantry

Ingredients

• 600g thick sausages
• 2 tbsp. vegetable oil
• 1 large onion, sliced
• 1 clove garlic, crushed
• 200g button mushrooms, cut into ¼’s
• 2 carrots, large dice
• 100g cauliflower florets
• 1 tbsp. tomato paste
• ½ tbsp. curry powder
• 1 ½ cup beef stock
• 2 tbsp. gravy powder
• 1 cup frozen green peas, thawed

Directions

1. Cover the sausages with cold water and bring to the boil. Take off the heat and remove the skins from the sausages. Set aside.
2. Press SAUTE on the pressure cooker and then press START/ CANCEL to begin the SAUTE process. Pre-heat for 2 minutes then add the vegetable oil. Add the sliced onion and garlic. Saute for 3-5 minutes until the onion is transparent. Add the mushrooms and carrot and saute for a further 3 minutes. Add the cauliflower. Stir in the tomato paste and curry powder, continue to saute for a further 2 minutes. Place the sausages in and then add the beef stock. Press START/CANCEL to cancel the SAUTE function.
3. Securely place the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position.
4. Press SOUP CURRY (33 minutes). Press START/CANCEL to begin the pressure cooking process. When the time is complete, release the pressure from the pressure cooker by turning the pressure release valve to the venting position. When the pressure is completely released, remove the lid.
5. Mix the gravy powder with a little water and stir to make a paste. Add to the curried sausages and stir through. If further thickening is required add a little more. Add the peas and stir through.
6. Serve with mashed potato or steamed rice.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker