Quick sausage, lentil, kale and rice pilaf
extra lean beef sausages
250 g, gluten-free variety
vegetable slaw, without dressing
400 g, (onion, carrot and celery variety)
1 clove(s), crushed
2 tsp, crushed
lentils, canned, rinsed, drained
1 can(s), (1 x 400g can)
Rice, basmati, microwave packet
salt reduced chicken stock
½ cup(s), (125ml)
frozen green peas
1 cup(s), (120g)
140 g, chopped
99% fat-free plain yoghurt
¼ cup(s), (60g)
¼ cup(s), chopped
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chipolatas, turning, for 5–6 minutes or until golden and cooked through. Set aside to cool for 2 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Cook vegetable medley, garlic, ginger and curry powder, stirring, for 2–3 minutes or until vegetables have softened. Add lentils, rice and stock and bring to the boil. Add peas and kale. Reduce heat and simmer, covered, for 3–4 minutes or until vegetables are tender.
- Slice sausages and add to pilaf. Top pilaf with yoghurt and sprinkle with coriander to serve.