Slow Cooker Sausage Curry

Heat the oil in a large skillet over medium-high heat and fry the sausages for 5 minutes until cooked through and slightly brown on all sides. Remove the sausages from the pan and set aside.
1 tablespoon olive oil
450 g herb sausages
Turn the heat down to medium and add the onion to the pan. Cook for 4-5 minutes until softened, then add the chopped garlic, ginger and green chili pepper. Continue to cook for another minute, stirring often, until fragrant.
1 medium onion
4 garlic cloves
1 tablespoon fresh ginger
½ small green chili pepper
Stir in the tomato paste, garam masala, ground cumin, smoked paprika and fennel seeds and cook for another minute to bring out the flavor of the spices.
1 tablespoon tomato paste
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon fennel seeds
Transfer the onion mixture to the slow cooker, then add the sliced zucchini, butter beans, chopped tomatoes and chicken stock. Cut the sausages into big chunks and add them to the slow cooker.
1 medium zucchini
1 can (14 oz / 400 g) butter beans
1 can (14 oz / 400 g) chopped tomatoes
1 cup chicken stock
Stir everything well, then place the lid on the slow cooker and cook for 6-7 hours on LOW or 3-4 hours on HIGH.
When the time is done, stir in the Greek yoghurt and the fresh coriander. Adjust the seasoning to taste and serve immediately with steamed rice or warm naan bread.
½ cup Greek yoghurt
A handful fresh coriander
Salt and freshly ground black pepper to taste