Make comfort in a pot with this tasty and warming recipe, perfect for rainy evenings
Prep:5 mins
Serves 4
454g pack reduced-fat pork sausage2 tsp vegetable oil1kg new potatoes, skins on, thickly sliced2 red peppers, deseeded and sliced2 garlic cloves, crushed1 tsp each ground coriander, chilli powder and ground cumin400g can red kidney beans in water, rinsed and drained2 x 400g cans chopped tomatoes with herbs2 tsp caster sugar5 tbsp 0% fat Greek yogurt20g pack chive, snipped
STEP 1Squeeze 3 balls of meat from each sausage, then fry in the oil for 5 mins until golden. While they cook, put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 mins more. Tip in the garlic and spices, fry for 1 min, then add the beans, tomatoes and sugar. Simmer for 5 mins until saucy and the meatballs are cooked.STEP 2Drain the potatoes, then crush with a masher. Fold through the yogurt and chives, loosen with a splash of water, then serve with the chilli. Top with a dollop more yogurt and sprinkling of chives, if you like.
