Linda McCartney Sausage, Greens & Pulses Curry
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 …