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!
Serving guide
Choose your portion size.
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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. Fry the 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. Fry the onions and the Carrot, until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the garlic, the curry paste, and seasoning. Fry until fragrant, 2-3 minutes. Mix in 150ml [300ml]|#7DA0D7 of water. Simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the broccoli, the 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 coriander. Enjoy, Chef!
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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. Fry the 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. Fry the onions and the Carrot, until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the garlic, the curry paste, and seasoning. Fry until fragrant, 2-3 minutes. Mix in 150ml [300ml]|#7DA0D7 of water. Simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the broccoli, the 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 coriander. Enjoy, Chef!
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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. Fry the 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. Fry the onions and the Carrot, until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the garlic, the curry paste, and seasoning. Fry until fragrant, 4-5 minutes. Mix in 450ml [600ml]|#7DA0D7 of water. Simmer until slightly thickening, 8-10 minutes. In the final 3-4 minutes, add the broccoli, the 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 coriander. Enjoy, Chef!
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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. Fry the 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. Fry the onions and the Carrot, until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the garlic, the curry paste, and seasoning. Fry until fragrant, 4-5 minutes. Mix in 450ml [600ml]|#7DA0D7 of water. Simmer until slightly thickening, 8-10 minutes. In the final 3-4 minutes, add the broccoli, the 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 coriander. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.52
for 4 servings · R68.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Tomato Paste needs 80 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Malay Curry Paste
- Mrs Balls Chutney
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Jasmine Rice, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Pork Sausage, Spice & All Things Nice Cape Malay Curry Paste, Tomato Paste
What is the nutritional information of Curried Bangers & Rice?
Calories: 986, Carbs: 142 grams, Fat: grams, Protein: 39.2 grams, Sugar: 31.9 grams, Salt: 1974 grams
How do I prepare Curried Bangers & Rice?
CHARRED BROCCOLI: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Fry the broccoli until slightly charred, 3-4 minutes. Remove from the pan. 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. CURRIED VEGGIES: Return the pan, wiped down, to medium heat with a drizzle of oil. Fry the onions and the carrot, until slightly golden, 4-5 minutes. Add the NOMU rub, the tomato paste, the garlic, the curry paste, and seasoning. Fry until fragrant, 2-3 minutes. Mix in 150ml [300ml]|#7DA0D7 of water. Simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, add the broccoli, the sausages, and the chutney. Remove from the heat and season. FLUFFY RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 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. DINNER IS READY: Make a bed of the fluffy rice, top with the curried sausages, and garnish with the coriander. Enjoy, Chef!
What should be prepared from my kitchen to make Curried Bangers & Rice?
Broccoli Florets, Carrot, Fresh Coriander, Garlic, Jasmine Rice, Mrs. Balls Chutney, NOMU Indian Rub, Onion, Pork Sausage, Spice & All Things Nice Cape Malay Curry Paste, Tomato Paste
How many calories does Curried Bangers & Rice have?
986 calories
How much fat content does Curried Bangers & Rice have?
grams