Spiced Meat-Free Sausage Stew

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the meat-free sausages to a baking tray with a drizzle of vegetable oil

Put the tray in the oven and cook for 20-25 min or until the sausages have browned and cooked through

Whilst the sausages are cooking, peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion and a pinch of salt and cook for 5-6 min or until softened

Meanwhile, chop the potatoes into small bite-sized pieces

Dissolve 1/2 [1] Knorr vegetable stock cube in 400ml [800ml] boiled water

Add the tomato paste – this is your tomato stock

Once the onion has softened, add the curry powder and chopped potatoes to the pan and cook for 1 min or until everything is coated in spice

Add the tomato stock and cook, covered, for an initial 10-15 min or until the sauce is starting to thicken

Once the sauce is starting to thicken, drain and rinse the chickpeas

Add the drained chickpeas to the pan and cook, covered, for a further 10-15 min or until the potatoes are cooked through – this is your spiced stew

Whilst everything is cooking, chop the coriander finely, including the stalks

Add the ciabatta rolls to a baking tray and put the tray in the oven for 5 min or until they're hot and crusty

Carefully slice them in half before serving