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

Close up. Curry pork sausages with coconut cream mushroom peas corn cherry tomatoes and avocado. Gary Lum

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 an avocado. Gary Lum.
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.

Breakfast

Steamed egg with melted cheese and wilted spinach and an avocado cheek. Gary Lum.
Steamed egg with melted cheese and wilted spinach and an avocado cheek.

Lunch

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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