Sausage & Cannellini Bean Curry with Spinach

Prep time: 15mins - Cooking time: 35mins - Serves 4

A mild and creamy curry full of wholesome ingredients! Created with cannellini beans, mushrooms and Heck! Beet Goes On Sausages in a buttery curry sauce. Best served alongside rice, fresh coriander and a spoonful of coconut yoghurt. 


  • 1 pack Heck! The Beet Goes On Sausages
  • 2 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 2.5cm fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1⁄2 tsp sea salt
  • 2 tbsp curry powder
  • 1 tbsp tomato paste
  • 1 tin (400g) cannellini beans, drained
  • 1 tin (400g) coconut milk
  • 1 tin (400g) whole plum tomatoes
  • 200g button mushrooms
  • 3 handful of fresh spinach OR 5 clusters of frozen spinach

To serve

  • Rice
  • Fresh coriander
  • Coconut yogurt


  1. Fry the sausages in a large frying pan in a little oil over medium heat until golden. Remove from the pan and slice them after allowing to cool for a few minutes. Set aside.
  2. To the hot pan, add 1 tbsp sunflower oil and the mustard seeds. Allow them to toast for 3 minutes, then add the grated fresh ginger, garlic, salt, curry powder & tomato paste. Mix everything into a paste in the pan and cook until fragrant (2-3 minutes).
  3. Add in the drained cannellini beans, and tin of whole plum tomatoes and cook for 5 minutes before breaking down the tomatoes with a ladle.
  4. Add the button mushrooms and coconut milk and simmer without a lid for 30 minutes until the sauce has thickened.
  5. Stir in the sausage slices and spinach and serve the curry with rice, coconut yogurt and fresh coriander.


Nutritional Information Per 100g  Per Portion
Energy 544kJ/131kcal 2108kJ/507kcal
Fat 8.3g 32g
Of Which Saturates 4.1g 16g
Carbohydrates  9.1g 35g
Of Which Sugars 1.9g 7.3g
Protein 4.5g 17g
Salt 3.8g 14.9g
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