Sausage Curry
This Sausage Curry is a one-pan recipe that is perfect for weeknight dinners with the family. It features sausages and vegetables cooked in a rich and creamy curry sauce.
Servings: 6 servings
Ingredients
- 1 ½ Tablespoons olive oil divided
- 1 pound sausages chicken, Italian, pork, etc., sliced vertically
- 1 medium sweet potato peeled then cut into cubes
- 2 medium carrots cut on bias (45-degree angle) then halved
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 ½ Tablespoons curry powder
- 1 teaspoon grated fresh ginger
- 2 cups 16 fluid ounces unsalted chicken stock
- 1 Tablespoon 15 grams tomato paste or 1 small tomato, chopped
- 1 Tablespoon coconut aminos
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 cup 133 grams frozen peas
- ¼ cup 60 milliliters heavy whipping cream
Optional Garnishes:
- Pinch of garam masala depending on your taste preferences for spice
- 1 Tablespoon roughly chopped cilantro
Instructions
- 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.
- 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.
- 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.
- Serve: Remove pan from stovetop heat, then serve over rice, mashed potatoes, cauliflower rice, or cauliflower mash, and garnish with optional garnishes.
Video
Notes
Refrigerator Storage: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed throughout.