Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and an avocado

TGIF. ManFlu continues and I feel like I’m living in a snot pit.

I stayed home again and worked from home.

Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and avocado.

Ingredients

Pork sausages
Mushroom
Frozen peas and corn
Curry powder
Cherry tomatoes
Avocado
Sherry
Coconut cream

Instructions

Put a couple of snags into a frying pan on low heat.
Slice a large mushroom and add that to the frying pan.
Cook until the mushrooms are soft and the snags have liberated oily fatty juices into the frying pan.
Add some sherry to deglaze the frying pan.
Add in the frozen peas and corn and some curry powder.
Stir through the curry powder so it coats everything.
Add in some coconut cream.
Simmer until everything looks like its incorporated flavour.
Toss in some cherry tomatoes.
Serve in a bowl with avocado cheeks.

I ate the meat with chopsticks 🥢 in support of Chinese Australians who are having a rough time because some ignorant people don’t understand the biology of SARS-CoV-2 infection and that you won’t get COVID-19 by eating in a Chinese restaurant.