1 pkg Mulay’s Bangers, cut into 1” pieces
1/2 tsp oil
1 onion, sliced
2 garlic cloves, minced
1 can chickpeas
1 carrot, peeled, sliced on the bias
1 jar of your favorite curry sauce
Salt and fresh ground pepper to taste
Heat oil in a large skillet over medium high heat. Add sausages and cook until browned. Apx 6 min
Add onion and cook until soft then add garlic and cook for another 2 minutes.
Add the chickpeas and carrots, salt and pepper, stir well and cook another 5 minutes
Stir in the curry sauce, mixing well. Bring to simmer and cook until hot.
Serve over basmati rice, mashed potatoes or cauliflower, pasta or noodles.