Step 1

Mist a pan/wok with low calorie cooking spray and set on a medium heat.

Step 2

Add in the chopped onion, garlic and carrots, cook on a high heat for 5 minutes stirring frequently until the onions are browned. Add the curry powder and fry for a further minute.

Step 3

Add the chicken stock, potatoes, butternut squash and contents of the frying pan to the slow cooker and cook on medium for 2 hours until the vegetables are soft.

Step 4

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

Step 5

Spray a frying pan with low calorie cooking spray and add the chopped sausages and fry until lightly browned.

Step 6

Add the sausages, courgette and peppers to the slow cooker with the curry sauce and cook on medium for a further 1-2 hours until the sausages are fully cooked and the sauce reduced.

Step 7

Serve with rice, chips or even both!