- Heat the oil in a large pan. Add the onions, sausages and peppers, and fry very gently, stirring the ingredients for 8-10 minutes until golden.
- Add Shemin’s Indian Curry Paste with a splash of water, and let the mixture cook gently for 3-4 minutes.
- Add the tin tomato, chicken stock, tomato puree, potatoes and kidney beans. Season to taste. Bring to a gentle simmer and cook uncovered for 15-20 minutes or until the potatoes are tender.
- Check the seasoning, stir in the fresh parsley and serve with rice.
Shemin’s TIP: This dish is perfect for Vegans and Vegetarians, simply use vegetarian/vegan sausages and replace chicken stock with vegetable stock.