Sausage Curry

5 from 5 votes

Sliced sausages browned in one large pan with sweet potato, carrots, and onion, then simmered in a curry sauce of curry powder, fresh ginger, garlic, chicken stock, tomato paste, and coconut aminos, finished with heavy cream and frozen peas. Ready in about 45 minutes and serves 6.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Indian

Keyword: curried sausages, easy curry sausages, sausage curry

Servings: servings

Calories: 391kcal

Author: Sara Nelson

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 tomato paste or 1 small tomato, chopped 15 grams
1 Tablespoon coconut aminos
½ teaspoon pepper
½ teaspoon salt
1 cup frozen peas 133 grams
¼ cup heavy whipping cream 60 milliliters

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 (12-inch) 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, and cook until fragrant, about 30 seconds.
Make Sauce and Cook Peas: Reduce stovetop heat to medium. Stir in remaining stock, tomato paste or chopped tomato, 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 garam masala and cilantro, if you like.

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.

Nutrition