Description

A healthier version of the classic curried sausages recipe, featuring lean protein and a flavorful curry sauce with a mix of vegetables. This dish is easy to make and perfect for a comforting family dinner.

Ingredients

Lean Beef or Chicken Sausages:

500g

Olive Oil:

1 tablespoon

Onion (sliced):

1 medium

Garlic Cloves (minced):

Mild Curry Powder:

1 tablespoon

Ground Turmeric:

1 teaspoon

Tomato Paste:

2 tablespoons

Low-Sodium Beef or Vegetable Broth:

1½ cups

Carrot (sliced):

1 medium

Zucchini (sliced):

1 medium

Frozen Peas:

½ cup

Cornstarch Mixed with Water:

1 tablespoon cornstarch with 2 tablespoons water (optional)

Salt and Pepper:

to taste

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Instructions

Heat the olive oil in a large skillet over medium heat. Add the sausages and cook until browned, about 8 minutes. Remove sausages and set aside.
Sauté the onion and garlic until softened, about 3–4 minutes. Stir in curry powder and turmeric, cook for 1 minute. Add tomato paste and stir through.
Pour in the broth and bring to a simmer. Slice sausages, return to pan with carrot and zucchini. Simmer for 15 minutes until vegetables are tender.
Add peas and cook for another 3 minutes. For a thicker sauce, add cornstarch slurry and cook for 2–3 more minutes.
Season with salt and pepper to taste. Serve warm.

Notes

Serve with brown rice or cauliflower rice for a lighter option.
Use gluten-free sausages and broth for a gluten-free version.

Nutrition

Serving Size: 1 portion
Calories: 365
Sugar: 6g
Sodium: 620mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg