Description
This healthier take on classic curried sausages features lean beef or chicken sausages simmered in a lightly spiced curry sauce made without heavy cream or excess fat. The dish is cozy, family-friendly, and served best over rice or mashed potatoes—offering comfort food with a nutritious twist.
Ingredients
Sausages and Protein
- 6 lean beef or chicken sausages
Sauce and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 2 teaspoons curry powder (mild or medium)
- 1 tablespoon tomato paste
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 1 medium carrot, sliced
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Finishing Touches
- 1 tablespoon plain Greek yogurt (for creaminess)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Boil the Sausages: Bring a pot of water to a gentle simmer and carefully boil the sausages for 8 to 10 minutes until cooked through. Remove, slice into thick rounds, and set aside.
- Sauté Onions and Carrots: In a large skillet over medium heat, warm the olive oil. Add the sliced onions and carrots, cooking for 5 minutes until they soften and become fragrant.
- Add Garlic and Curry Powder: Stir in the minced garlic and curry powder. Cook for about 1 minute, stirring constantly to release the spices’ aroma.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and cook for another minute, allowing it to blend well with the other ingredients.
- Simmer with Broth: Pour in the low-sodium chicken broth and bring the mixture to a simmer.
- Add Sausages and Peas: Add the sliced sausages and frozen peas to the skillet. Stir everything together to combine.
- Cook Sauce: Let the mixture simmer uncovered for 10 to 12 minutes so the sauce thickens slightly and the flavors meld.
- Thicken Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 2 minutes, until the sauce thickens.
- Finish with Yogurt: Remove the skillet from heat and stir in the Greek yogurt to add creaminess.
- Season and Serve: Season the curry with salt and pepper to taste. Serve hot over steamed rice, mashed potatoes, or cauliflower mash, garnished with chopped parsley if using.
Notes
- For a dairy-free version, swap the Greek yogurt with coconut milk.
- Use turkey or plant-based sausages for a leaner or vegetarian alternative.
- Increase vegetable intake by adding spinach or bell peppers.
