Got an urge for a sausage? Craving a curry? Want a wrap? Birds Eye have saved the day once again with their delicious Green Cuisine Cumberland Style Meat Free Sausages. I’ve whipped up a beautiful naan wrap with a creamy curry sauce, tangy salad and soothing vegan yoghurt - yummo.
Start by preparing your sauce. Add your olive oil to a pan on a medium heat, then add your diced onion. Once the onion is starting to soften, add the garlic and ginger.
Once everything is soft and aromatic, add in your spices. Allow the spices to bloom in the oil, then go in with your sugar and chopped tomatoes. Cook this for 10-15 minutes, then blend until smooth. Stir through your plant based cream, season with salt and pepper, and set aside.
For the salad, combine your diced vegetables with the chopped coriander, lemon juice, salt, and pepper.
For the yoghurt, mix together your yoghurt, mint leaves, grated garlic, lemon, salt, and pepper.
Next, pan fry your Birds Eye Green Cuisine sausages for 10 minutes, or until golden brown and piping hot. Slice up the sausages diagonally, then toss in some of your silky sauce.
Warm your naan briefly in the oven, then build your burrito. Start with a generous layer of your herby yoghurt, then your saucy sausages. Top with your salad and a few extra coriander leaves, then wrap up and enjoy!
