Heat oil in a pan over medium-high heat. Add the sausages and cook until brown all over.
Stir in the sweet potato and remaining oil and cook for about 5 minutes, stirring occasionally, deglazing with a little chicken stock as necessary to prevent sticking.
Add the carrots and the onion and cook for an additional 5 minutes or until the veggies are just al dente. Add the garlic, curry powder, and ginger until fragrant.
Reduce stovetop heat. Stir in the remaining stock, tomato paste or chopped tomatoes, coconut aminos, pepper, and salt, and simmer until thickened. Add the peas and the heavy cream and cook until the peas have softened. Carefully taste the sauce and add additional pepper and salt.
Remove the pan from the stovetop heat, then serve the dish with rice, mashed potatoes, cauliflower rice, or cauliflower mash.