Sausage Curry with Rice and Echidna Rissoles with Vegetables

Sausage Curry with Rice and Echidna Rissoles with Vegetables

This is the first post in the Two For The Price of One meals that I'm doing. You can view the others by clicking here.

These meals will generously feed 4, with a serve left over for lunch.


Ingredients

3 cups of basmati rice
10-12 thick beef sausages
2 large onions, diced
1 tin diced, organic tomatoes (the organic makes all the difference to the flavour)
2 tsp Keens Curry Powder (or whichever brand you prefer)
3 Tbl plain flour
2 cups water or stock
1/2 tub of cream cheese
1/4 cup of canola oil
500-700g (1 pound) minced (ground) beef
4-5 medium potatoes, peeled and cut in half (place this in a bowl of water in the fridge to stop it going brown)
4 carrots, peeled and sliced
1 cup frozen peas (but use half a cup per meal)
1 cup frozen corn (but use half a cup for each meal)
Any other vegetables you want, cauliflower, broccoli, beans, pumpkin, etc (prepare them, but store these for Day Two).
Salt and Pepper to season
1 egg
3 Tbls tomato sauce


Method

Day One

1) In a large pot, boil the rice as per the instructions on the packet.
2) Heat 3 Tbls oil in the fry pan, and fry sausages until cooked all the way through. While these are cooking, peel and cut vegetables, and onion.
3) When they're cooked, take out of the pan, and sauté 1 onion with a little oil for 5 minutes or until translucent. Add curry powder and plain flour and cook until aromatic.
4) Slowly add a bit of your water or stock, and stir until thickened. Add the rest, and stir through. Add half the carrots- put the remaining into the fridge with the potatoes and other vegetables.
5) Slice the sausages into bite size rounds, and add to the sauce. Add the tin of tomatoes, and cover and simmer for 10 mins.  (do step 6-7-8 in this time) Then, add your peas, and corn to the curry sausages, and stir in the cream cheese. Leave simmer for 5 minutes
6) Meanwhile, drain the rice, and rinse.
7) In a large bowl add mince, 1 onion, tomato sauce, egg, salt and pepper and 1 1/2 cups of cooked rice. Mix well with your hands.
8) Form large rounds, and place on a plate into the fridge, covered in cling wrap.
9) Serve Curry Sausages over the rice, and garnish with some fresh parsley if you want to be fancy.


Day Two

1) Steam your veggies as per usual.
2) Fry your Echidna rissoles, in a little oil that covers the bottom of the pan (or you can BBQ them)
3) If you want, serve the Echidna rissoles with gravy or some tomato sauce to dunk in.


Our kids love both of these meals, and I usually prepare them on the same day, when I know the following day will be busy. I love making two meals at once, as it's me who reaps the rewards. The more organised we are, the happier we all are.

Let me know if you have any questions!

Thank you to these websites for providing the pictures- All Recipes and food.com