Step 1

In a large saucepan, heat 1 tbsp of the oil over medium heat. Add the sausages, poke with a fork to allow oils to escape. Cook, turning regularly, until just done. Remove from the pan and set aside.

Step 2

In the same pan, add the remaining 1 tablespoon of oil and, crushed garlic and sliced onions. Saute until translucent and fragrant.

Step 3

Add the curry powder to the pan and cook for 1 minute until fragrant.

Step 4

Add the beef stock and tomato paste and mix to thoroughly combine.

Step 5

Simmer for 10 minutes until starting to thicken. Taste for additional curry powder, salt and pepper but it likely won’t need any.

Step 6

Slice the sauces in 2cm chunks and return to the pan. tossing through the sauce.

Step 7

Stir through the cream evenly. Add the baby spinach leaves and coat with the sauce until just wilted.

Step 8

Serve immediately.