What is the preparation time for Curried Bangers & Rice?

The preparation time for Curried Bangers & Rice with carrots & broccoli is between 20 and 40 minutes.

What is the total time required to make Curried Bangers & Rice with carrots & broccoli?

The total time required to make Curried Bangers & Rice with carrots & broccoli is between 30 and 50 minutes.

What are the main ingredients in Curried Bangers & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Curried Bangers & Rice?

Calories: 980, Carbs: 141 grams, Fat: grams, Protein: 39 grams, Sugar: 28.8 grams, Salt: 1982 grams

How do I prepare Curried Bangers & Rice?

CURRIED VEGGIES: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot strips until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the grated garlic, the curry paste, and a pinch of salt. Fry until fragrant, 2-3 minutes. Mix in 300ml of water. Simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the charred broccoli, the browned sausages, and the chutney. Remove from the heat and season. BROWN THE SAUSAGE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the heat and set aside. DINNER IS READY: Make a bed of the fluffy rice, top with the curried sausages, and garnish with the chopped coriander. Enjoy, Chef! CHARRED BROCCOLI: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the rinsed broccoli until slightly charred, 3-4 minutes. Remove from the pan. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Curried Bangers & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Curried Bangers & Rice

Unlock your senses with the contrasts of subtle and spicy flavours that Indian cuisine brings to the table. Fluffy jasmine rice, topped with browned pork sausages, onion slices, carrot strips & charred broccoli – all coated in a curry-chutney sauce. Garnish with fresh coriander and enjoy, Chef!

Curried Bangers & Rice

with carrots & broccoli

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Carrot
Fresh Coriander
Garlic Clove
Garlic Cloves
Jasmine Rice
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Pork Sausages
Spice & All Things Nice Cape Malay Curry Paste
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the heat and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the rinsed broccoli until slightly charred, 3-4 minutes. Remove from the pan.
CURRIED VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot strips until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the grated garlic, the curry paste, and a pinch of salt. Fry until fragrant, 2-3 minutes. Mix in 150ml of water. Simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the charred broccoli, the browned sausages, and the chutney. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the curried sausages, and garnish with the chopped coriander. Enjoy, Chef!

Jasmine Rice - 100ml
Pork Sausages - 180g
Broccoli Florets - 100g
Onion - 1
Carrot - 120g
NOMU Indian Rub - 10ml
Tomato Paste - 20ml
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 10ml
Mrs Balls Chutney - 20ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the heat and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the rinsed broccoli until slightly charred, 3-4 minutes. Remove from the pan.
CURRIED VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot strips until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the grated garlic, the curry paste, and a pinch of salt. Fry until fragrant, 2-3 minutes. Mix in 300ml of water. Simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the charred broccoli, the browned sausages, and the chutney. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the curried sausages, and garnish with the chopped coriander. Enjoy, Chef!

Jasmine Rice - 200ml
Pork Sausages - 360g
Broccoli Florets - 200g
Onion - 1
Carrot - 240g
NOMU Indian Rub - 20ml
Tomato Paste - 40ml
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 20ml
Mrs Balls Chutney - 40ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the heat and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the rinsed broccoli until slightly charred, 4-5 minutes. Remove from the pan.
CURRIED VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot strips until slightly golden, 5-6 minutes. Add the NOMU rub, the tomato paste, the grated garlic, the curry paste, and a pinch of salt. Fry until fragrant, 3-4 minutes. Mix in 450ml of water. Simmer until slightly thickening, 8-10 minutes. In the final 3-4 minutes, add the charred broccoli, the browned sausages, and the chutney. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the curried sausages, and garnish with the chopped coriander. Enjoy, Chef!

Jasmine Rice - 300ml
Pork Sausages - 540g
Broccoli Florets - 300g
Onions - 2
Carrot - 360g
NOMU Indian Rub - 30ml
Tomato Paste - 60ml
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Mrs Balls Chutney - 60ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN THE SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes (shifting as they colour). Remove from the heat and set aside.
CHARRED BROCCOLI
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the rinsed broccoli until slightly charred, 4-5 minutes. Remove from the pan.
CURRIED VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions and the carrot strips until slightly golden, 5-6 minutes. Add the NOMU rub, the tomato paste, the grated garlic, the curry paste, and a pinch of salt. Fry until fragrant, 3-4 minutes. Mix in 600ml of water. Simmer until slightly thickening, 8-10 minutes. In the final 3-4 minutes, add the charred broccoli, the browned sausages, and the chutney. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the curried sausages, and garnish with the chopped coriander. Enjoy, Chef!