Pork And Leek Sausages With Indian Spiced Cauliflower Rice

cooking time
30 minutes

cooking skill
Easy

serves
4 people

Ingredients

  • 2tbsp olive oil (plus some for cooking the sausages)
  • 8 leek and pork sausages
  • 1 cauliflower
  • 1 tsp ground tumeric
  • 1tsp cumin seeds
  • 1tsp ground coriander
  • 1 green chilli (finely chopped or sliced)
  • 2cm piece of fresh ginger (grated)
  • 4 spring onions
  • 200g (7oz) frozen peas

Method

1

Heat about 1 tsp olive oil in a large frying pan and cook the sausages until golden and cooked through.

2

Break the cauliflower up into florets and put into a food processor and whiz until the pieces have broken up and resemble rice.

3

Heat 1tbsp olive oil in a large pan and add the turmeric, cumin, ground coriander, chilli, ginger and spring onions. Season well and stir-fry for 1 minute. Add the remaining olive oil, the cauliflower rice and 2tbsp water and toss all the ingredients together, cooking for 5-10 minutes until the cauliflower has cooked. Stir in the peas and continue to cook until the rice has heated thoroughly.

4

Chop the stems off the coriander sprigs and chop finely. Stir into the rice.

5

Divide the rice among four plates and put two sausages onto each. Garnish with the coriander leaves and serve with the mango chutney.

6

Serving Suggestions

Serve with a good handful of fresh coriander sprigs and Mango Chutney.