Step 1

Heat the pan over medium-high heat, drizzle 1 tbsp of cooking oil. Add the sausages and brown them on both sides. Then remove the sausauges from the pan and set them aside. ( Then cut them into small bite-size pieces before adding back to the curry sauce. )

Step 2

In the remaining oil, saute the onions with medium heat. Once the onions are soft and translucent, add grated garlic and ginger. Saute for a few seconds until fragrant.

Step 3

Then add curry powder, tomato paste, chilli powder, crushed chillies, and plain flour. Stir everything well and toast the spices and flour for a few seconds. ( Make sure not to burn the spices. )

Step 4

Pour the water in and bring it to a boil. Add stock cube, salt, pepper, and sugar. Stir it well until the sauce is smooth and thick. ( Add more water if the sauce is too thick. )

Step 5

Add carrots and follow with the sausages. Bring it to simmer for 2-3 minutes. Add green peas and continue cook for another 1-2 minutes or until the sauce is thick. Serve while warm with mashed potato or rice.