Step 1

Mist a frying pan/wok with low calorie cooking spray and heat.

Step 2

Add in the chopped onion, minced garlic and diced carrots, cook on a high heat for 5 minutes stirring frequently until the onions are browned.

Step 3

Add the curry powders and fry for a further minute.

Step 4

Add in the chicken stock, diced potatoes, diced butternut squash and turn the heat down. Simmer for 20-25 minutes.

Step 5

Blitz the curry sauce in a blender or attack with a stick blender until the sauce has a smooth consistency.

Step 6

Place the chopped sausages, diced courgette and chopped peppers into the curry sauce. Cook on high for a further 10 minutes until the sausages are cooked.

Step 7

If the sauce is too thick for your liking, simply add some more water or chicken stock. Serve with rice, chips or even both!