450g sausages
1 onion, chopped
1 red pepper, seeded and diced
1 parsnip, peeled and diced
1 cooking apple, peeled, cored and diced
1 tsp garlic granules
1 tbsp curry powder (or less if you prefer a milder curry)
2 tbsps plain flour
Chicken stock cube, dissolved in 450ml water
1 tbsp mango chutney (optional)
100g broccoli florets
100g cauliflower florets
25g sultanas
Black pepper

Cut the sausages into bite-sized chunks. Dry-fry sausages for 8-10 minutes until brown.

Add the onion, pepper, parsnip and apple. Cook for 5-6 minutes, stirring.

Stir in the curry powder, flour and garlic granules and cook for one minute.

Remove from the heat and gradually stir in the stock and mango chutney (if using).

Bring the mixture back to the boil and add the broccoli and cauliflower florets. Add the sultanas.

Mix well, cover and simmer for 15-20 minutes until the vegetables are tender. Season to taste.

Serve with rice.