Lightly spray a large non-stick frying pan with oil. Heat over medium-high heat and cook sausages for 6-8 minutes, turning occasionally, until browned evenly and cooked through. Remove from pan, thickly slice and set aside to keep warm.
Add oil to the same cleaned pan. Add onion and cook for 4-5 minutes or until softened. Add curry powder and flour and cook, stirring constantly, for 2 minutes.
Add stock and vegetables and bring to the boil. Reduce heat to medium-low and simmer, covered, for 10-15 minutes or until vegetables are tender and sauce is thickened. Return sausages to pan and stir to coat for 1-2 minutes. Season.
Serve sausages, vegetables and sauce over rice. Sprinkle with coriander.
Tips
Thin beef sausages would also work well in this recipe.
Brown off beef mince as an alternative to sausages.
