Method

1. Preheat oven to 180 degrees Celsius/160 degrees Celsius fan-forced. Heat 2 teaspoons oil in a large flame-proof casserole pan over medium heat. Brown the sausages on all sides. Transfer to a plate.
2. Heat remaining oil in the frying pan over medium heat. Add onion. Cook, stirring often, for 3-4 minutes until onion is tender.
3. Add Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots Stir to combine. Bring just to a boil.
4. Add the sausages and turn to coat in the sauce mixture. Cover and bake for 1 hour. Remove from the oven. Stir through peas and spinach. Stand for 2 minutes. Serve with warmed naan bread.

Serving Suggestions

• Use pork sausages instead of chicken if preferred.
• To cook in a slow cooker: Combine Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots in a slow cooker. Fry the onion in a frying pan and add to the slow cooker. Brown sausages in the frying pan and add to the slow cooker. Stir to combine.Cook on high for 4 hours. Stir through peas and spinach. Cover and stand for 5 minutes. Serve.

What You'll Need

• 1 1/2 tablespoons vegetable oil
• 8 thick chicken sausages
• 1 brown onion, finely chopped
• 1 x 375g sachet Passage to India Butter Chicken Simmer Sauce
• 1/2 cup coconut cream
• 2 large carrots, halved lengthways and chopped into 1cm pieces
• 1 cup frozen peas, just thawed
• 60g baby spinach leaves
• Warmed naan bread, to serve