1.Heat half the oil in a large frying pan over moderate heat. Add chipolatas; cook and turn for 5-8 minutes or until browned and cooked. Remove sausages from pan; slice thickly diagonally.
2.Add remaining oil to pan. Add onion; cook and stir for 3 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.
3.Stir in coconut milk. 1/2 cup water and kumara. Simmer, covered, for 8-10 minutes or until kumara is just tender. Return sausages to pan with beans: cook for 5 minutes or until beans are tender. Spoon into serving bowls; sprinkle with coriander.
For vegetarian, replace sausages with 400g can drained rinsed chickpeas and 200g fried tofu.Note