• Serves 4
  • Prep Time 10
  • Cook Time 20
  • Difficulty Medium
  • 2 tbs vegetable oil
  • 1 pack Vegie Delights™ Thick BBQ Sausages, sliced into bite-size pieces
  • 1 brown onion, roughly diced
  • 2 cloves garlic, chopped
  • 2 cm piece of ginger, peeled and finely grated
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 1 cup unsalted cashews
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp red chilli powder, or to taste preference (optional)
  • 2 tbs No Added Salt tomato paste
  • 400g tin No Added Salt crushed tomatoes
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt
  1. Heat 1 tbs of oil over medium heat in a large fry pan. Add the onions, garlic and ginger to the pan and sauté for 5-6 minutes so the onion softens and becomes translucent.
  2. Add the cashews and spices stir well to combine. Add the carrot and celery and sauté for a few minutes so that the spices heat and become fragrant. Add the tomato paste, tomatoes and 1/2 a tin of water. Stir and season with salt.
  3. Cover and bring to the boil, simmer for 10 minutes for the vegetables to cook and soften. Remove from heat and allow the to cool slightly before transferring to a blender. Blend until smooth.
  4. Meanwhile, heat the remaining oil in the same pan. Fry the veggie sausages for a few minutes on each side so they are golden brown. Pour the blended sauce back over the sausages. Add the yoghurt, stir while heating at a low simmer.
  5. Top with fresh chopped parsley or coriander and serve immediately. Serve with rice and naan bread as desired.
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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