Preparation:

Step 1: Brown the sausages

In a large frying pan or deep skillet, heat the coconut oil over medium heat. Add the sausages and cook for 8–10 minutes, turning occasionally, until they are golden brown on all sides. They don’t need to be fully cooked through at this stage.

Once browned, remove the sausages from the pan and set them aside to cool slightly. When cool enough to handle, slice them into thick rounds or leave them whole if you prefer a more rustic look.

Step 2: Sauté the onion and garlic

In the same pan, add the sliced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring to prevent burning.

Step 3: Add curry powder and flour

Sprinkle in the curry powder and plain flour. Stir through the onion mixture and cook for 1–2 minutes to toast the spices and cook out the raw taste of the flour. The mixture will look slightly dry and clumpy, which is normal.

Step 4: Pour in liquids and stir

Slowly pour in the coconut milk, stirring continuously to dissolve the flour and create a smooth sauce. Add the chicken or vegetable stock, tomato paste (or tomato sauce), and Worcestershire sauce. Stir until well combined.

Step 5: Add sausages and vegetables

Return the sausages to the pan. Add the sliced carrots and bring the sauce to a gentle simmer. Cover and cook for 15–20 minutes on low to medium heat, stirring occasionally. This allows the sausages to cook through and the carrots to soften while the sauce thickens and becomes creamy.

Step 6: Add peas and season

In the final 5 minutes of cooking, stir in the frozen peas. Season with salt and cracked pepper to taste. Simmer uncovered if the sauce needs to reduce further.

Step 7: Garnish and serve

Once everything is tender and the sauce has thickened to your liking, remove from heat. Garnish with fresh coriander, a pinch of chilli flakes, or a squeeze of lime juice for brightness.