Instructions

1. Cook Sausages: Heat ½ Tablespoon of oil in a large non-stick pan over medium-high heat. Add the sausages and cook until brown all over, about 3-4 minutes.
2. Cook Vegetables: Stir in sweet potato and remaining 1 Tablespoon of oil and cook for about 5 minutes, stirring occasionally, deglazing with a little chicken stock as necessary to prevent sticking. Add carrots and onion and cook for an additional 5 minutes or until the veggies are just al dente (continue adding a little stock as needed to deglaze the pan and prevent sticking while cooking the vegetables). Add garlic, curry powder, and ginger until fragrant, about 30 seconds.
3. Make Sauce and Cook Peas: Reduce stovetop heat to medium. Stir in remaining stock, tomato paste or chopped tomatoes, coconut aminos, pepper, and salt, and simmer until thickened, about 7-10 minutes. Add the peas and heavy cream and cook until the peas have softened, about 2 minutes. Carefully taste the sauce and add additional pepper and salt depending on your taste preferences.
4. Serve: Remove pan from stovetop heat, then serve over rice, mashed potatoes, cauliflower rice, or cauliflower mash, and garnish with optional garnishes.