Cover the sausages with cold water; bring to the boil and simmer for about 5 minutes.
Drain, cool, remove skins and cut each into 4 or 5 pieces.
Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft.
Add the curry powder and cook for a minute or two.
Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
Bring to the boil then cover and simmer for about 45 minutes.
Remove the lid and allow it to cook for about 15 minutes more to reduce the sauce a bit. If you can't be bothered, mix 2 tbsp of cornflour with 2 tbsp water and stir this through to thicken.
1 cup of peas can be added in the last 15 minutes as well.
Season with salt and pepper.
