1 tbsp oil
2 onions, sliced
1 green capsicum, seeds removed, sliced
8 thick beef sausages, blanched, sliced
2 potatoes, finely chopped
1½ tbsp curry powder
400g can diced tomatoes
1 cup beef stock
½ tsp brown sugar
400g can chickpeas, rinsed, drained
½ cup sultanas
Coriander, steamed rice, natural yoghurt, to serve
In a large saucepan, heat oil on medium. Saute onion and capsicum 3-4 minutes until tender.
Add sausages, cook 2-3 minutes, turning, until browned. Stir in potatoes and curry powder. Cook, stirring, 1-2 minutes until fragrant.
Mix in tomatoes, stock and sugar. Bring to boil. Stir in chickpeas.
Reduce heat to medium and simmer, uncovered, 15-20 minutes until potato is tender. Stir sultanas through. Simmer 1 minute.
Serve sprinkled with coriander leaves. Accompany with rice and yoghurt.