1
Heat the vegetable oil in a large skillet over medium-high heat.
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2
Add the sausages and cook for 7-10 minutes, until they are browned on all sides. Remove from the pan and set aside.
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3
In the same pan, add the sliced onion and minced garlic. Add the curry powder and flour and stir. Slowly pour in the chicken broth, stirring to combine and prevent lumps. Bring to a simmer.
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4
Slice the sausages into bite-sized pieces and return them to the pan. Add the carrots and peas.
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