Description
These healthier curried sausages, made with cauliflower, carrots, and peas in a mild curry sauce, are a kid-friendly favourite. Budget-friendly and perfect for a quick midweek meal, they taste even better the next day!
Ingredients
Scale
- 500g / 1lb lean beef sausages
- 2 garlic cloves, minced
- 1 onion, halved and sliced
- 3-4 cups (360g/ 13 oz) cauliflower, cut into small florets
- 2 carrots, peeled, sliced on diagonal
- 2 tablespoons curry powder
- 2 1/2 cups chicken stock
- 2 tablespoons apricot jam
- 1/2 teaspoon salt
- 2 tablespoons tapioca flour/ cornflour
- 1 cup frozen peas
Instructions
- Heat a large skillet over medium heat. Add the sausages, turning them to brown on all sides. Remove and set aside. Keep 1 tablespoon of fat in the skillet (optional: slice sausages diagonally into pieces).
- In the same skillet, add the garlic and onion. Cook for 2 minutes until translucent.
- Add the carrots and cauliflower. Cook for 3-4 minutes to soften. Stir in the curry powder and cook for 30 seconds to release the flavor.
- Return the sausages to the pan. Add the jam and stock. Simmer on low heat for 15 minutes.
- In a small bowl, mix the flour with 1 tablespoon of water until dissolved.
- Stir in the peas and pour the slurry over the curry. Season with salt and pepper, then cook for 2 more minutes until the peas are tender and the sauce thickens into a gravy-like consistency.
- Serve the curry over mashed potatoes, rice, or noodles.
Notes
- I used Macro extra lean grass-fed beef sausages.*
- Store leftovers in the fridge for up to 3 days in an airtight container. Reheat with a splash of water or broth on the stove. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 416
- Sugar: 12.5g
- Fat: 19.1g
- Saturated Fat: 7g
- Carbohydrates: 30.3g
- Fiber: 5.5g
- Protein: 33.4g