Description
A delicious and healthier take on the classic curried sausages, packed with flavor and made with wholesome ingredients. Perfect for a comforting and nutritious meal.
Ingredients
– 6 lean sausages
– 1 tablespoon olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 carrot, sliced
– 1 zucchini, sliced
– 1 bell pepper, diced
– 2 teaspoons curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 2 cups low-sodium chicken broth
– 1/2 cup coconut milk
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– 1 teaspoon honey (optional)
– 1/2 cup frozen peas
– Salt and pepper, to taste
– Fresh cilantro, for garnish
– Cooked rice, to serve
Instructions
1. Heat olive oil in a large skillet over medium heat. Add sausages and cook until browned. Remove and set aside.
2. In the same pan, add onion and garlic, cooking until softened.
3. Stir in the carrot, zucchini, and bell pepper. Cook for 3–4 minutes.
4. Add curry powder, turmeric, cumin, and coriander, stirring until fragrant.
5. Pour in the chicken broth, coconut milk, tomato paste, Worcestershire sauce, and honey. Stir well.
6. Slice the sausages into bite-sized pieces and return them to the pan.
7. Simmer for 10–15 minutes, until vegetables are tender and sauce thickens.
8. Stir in the frozen peas and cook for another 2 minutes.
9. Season with salt and pepper to taste.
10. Serve hot over cooked rice, garnished with fresh cilantro.
Notes
– For a lower-carb option, serve over cauliflower rice.
– Adjust the curry powder to your spice preference.
– Swap coconut milk for Greek yogurt for a creamier texture with less fat.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg