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
Curried Bangers & Rice
with carrots & broccoli
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
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.
How many servings does Curried Bangers & Rice provide?
4 servings
What are the main ingredients in Curried Bangers & Rice?
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
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?
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
How many calories does Curried Bangers & Rice have?
980 calories
How much fat content does Curried Bangers & Rice have?
grams
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