This recipe is a paid collaboration between me and Linda McCartney Foods for Veganuary 2021. It will be updated with costings shortly – it’s been an extraordinarily busy week!

Serves 4

2 tbsp cooking oil,

1 large onion,

4 fat cloves of garlic or 6 dinky ones,

A thumb sized piece of ginger,

1 tbsp ground cumin,

1 tsp turmeric,

1 tbsp garam masala

A pinch of chilli flakes

400g canned tomatoes

400g full fat coconut milk

400g canned kidney beans (chickpeas also work well here!)

Scant 1/2 tsp English mustard

6 Linda McCartney sausages

Spinach or kale or spring greens

First peel your onion and quarter it, then cut each quarter segment in half. If you have onion-averse household members, feel free to chop it much smaller to sneak past them, but I like it nice and chunky to complement the pieces of sausage in the dish. Peel the garlic cloves and quarter them lengthways. Heat the oil in a large nonstick pan, and add the onions and garlic. Grate in the ginger, and turn the heat down to medium-low. Add the spices – the cumin, turmeric, garam masala and chilli flakes – and stir in to coat the onions evenly. You can throw in any extra veg you want to use up here! Cook on a low-medium heat for around 8 minutes, stirring intermittently to keep it all moving so it doesn’t stick and burn.

Drain and thoroughly rinse your chickpeas, and add to the pan. Pour over the canned tomatoes, and the coconut milk, add your mustard, and stir well. Bring to the boil, then reduce to a simmer, uncovered, for 25 minutes.

While the curry sauce cooks, fry your sausages. I found they worked best in a griddle pan on a high heat with a splash of oil straight from frozen, but they can also be cooked under the grill, or in the oven, if you prefer. I did test this recipe by cooking the sausages with the onions at the start and piling everything else on top, and it also worked just fine, but while perfectly tasty, it’s not as good-looking as the satisfying char from a griddle pan – so if you don’t mind your dinner not winning any style awards, you can just sling them in the pot at the start and be done with it.

Season to taste with a little salt and pepper, and fold the spinach through to wilt before serving.