May 9, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, vegetable, fat


2 Tbsp oil
8 beef sausages
1 clove garlic, minced
1/2 onion, thinly sliced
1 – 2 Tbsp curry powder
1 cup beef stock
2 Tbsp tomato paste
1/4 cup cream
50g baby spinach leaves


  1. In a large saucepan, heat 1 Tbsp of oil over medium heat. Slice the sausages into 2cm chunks and add to the pan. Cook, turning regularly, until just done. Remove from the pan and set aside.  
  2. In the same pan, add the remaining 1 Tbsp oil and the garlic and sliced onions. Sauté until translucent and fragrant.  
  3. Add the curry powder to the pan and cook for 1 minute until fragrant.
  4. Add the beef stock and tomato paste and mix to thoroughly combine.  Simmer for 10 minutes until starting to thicken. Taste and add curry powder, salt or pepper if needed. 
  5. Return the sausages to the pan, tossing through the sauce.  
  6. Stir in the cream and baby spinach leaves and coat with the sauce until just wilted.  
  7. Serve with cauliflower ‘rice’.
4/5 (5 Reviews)