Mist a frying pan/wok with low calorie cooking spray and heat.
Add in the chopped onion, minced garlic and diced carrots, cook on a high heat for 5 minutes stirring frequently until the onions are browned.
Add the curry powders and fry for a further minute.
Add in the chicken stock, diced potatoes, diced butternut squash and turn the heat down. Simmer for 20-25 minutes.
Blitz the curry sauce in a blender or attack with a stick blender until the sauce has a smooth consistency.
Place the chopped sausages, diced courgette and chopped peppers into the curry sauce. Cook on high for a further 10 minutes until the sausages are cooked.