
Sausage meat is a really underrated protein for curries as cooks quickly and soaks up all of the delicious flavour in the sauce.
Add the olive oil to a large frying pan or sauté pan on medium–high heat. Add the sausage meat and cook, stirring often, until coloured all over, about 5 minutes. Remove from the pan using a slotted spoon and set aside.
Add the fennel and black mustard seeds to the pan. Once the seeds start to spit, add in the curry leaves and sliced onions. Cook until the onions start to soften and colour, about 5 minutes.
Add the garlic and ginger pastes and cook for a couple of minutes. Season well with salt at this stage.
Add the curry powder and tomato purée and mix well. Stir in the coconut milk and simmer for about 10 minutes.
Add the cannellini beans, along with the liquid from the jar. Return the cooked sausage meat to the pan and simmer for another 5 minutes.
Garnish with a sprinkling of coriander leaves, if using. Serve with rice, naans or parathas.
