Spinach is a good source of vitamin C, potassium and folate - all of these nutrients make it very potent in helping to prevent cancer. Tomatoes are extremely good for you; they contain carotenoids called lycopene which reduces the damage of free radicals in the body.
Preparation time – 15 minutes
Cooking time – 50 minutes
1 pack HECK Spring Chicken sausages
1 large onion, peeled and finely chopped
4 medium maris piper potatoes, peeled and cut into large bite-sized pieces
170g baby leaf spinach, roughly chopped
2 tablespoons medium or hot curry powder
1 tablespoon of fresh ginger, finely chopped
1 teaspoon of turmeric
2 cloves garlic peeled and crushed
1 x 400g can chopped tomatoes
300g vegetable stock
Freshly ground black pepper
Large handful of chopped coriander and mint leaves
1 teaspoon coconut oil
Pre-heat the grill to medium heat.
Place the chicken sausages onto the grill tray and grill on each side for 8 minutes, remove and leave to cool then cut into slices at an angle ready to add to the curry.
For the curry, place a large thick bottomed saucepan over a medium heat.
When hot add the coconut oil, onion and ginger, and saute for 2-3 minutes.
Add the garlic and potato, and saute for a further 2-3 minutes.
Add the spices and cook for 1 minute then add the chopped tomatoes, water and stock.
Cover the pan with a lid and simmer on a low heat for 25 mins, or until the potatoes are cooked through and tender.
Add the sausages and cook for 4 minutes to heat through.
Remove the pan from heat and add the spinach and chopped herbs, and season with black pepper.
Divide the curry between 4 warmed bowls and garnish with the remaining chopped coriander.
This recipe was made using our Spring Chicken chipolatas, but works equally as well using our other Chicken varieties. Italia, Zesty, Simply, Smoky Paprika or Naked Chicken. You could also try it using our Thai-Style Turkey chipolatas!
Serving Size: 534.75g
Total Fat: 4.2g