Curry Bratwursts
Elevate your mealtime with these bold and flavorful Curry Bratwursts! Juicy bratwursts are seared to golden perfection and then simmered in a rich, aromatic curry sauce infused with coconut milk, tomato paste, and warm spices like cumin, paprika, and curry powder. The sauce strikes the perfect balance of creamy and spicy, with a hint of cayenne for just the right kick. Served over steamed rice or paired with crusty bread to soak up every drop of the luscious curry, this dish is a hearty, fusion-inspired twist on a classic sausage dinner. Quick to prepare in under 40 minutes, it’s perfect for weeknight dinners or impressing guests with minimal effort. Add a sprinkle of fresh cilantro for a burst of color and flavor, and experience comfort food with an exotic flair today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bratwursts
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
- (for serving, optional) steamed rice or crusty bread
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the bratwursts to the skillet and cook, turning occasionally, until browned all over, about 8-10 minutes. Remove the bratwursts from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil followed by the diced onion. Cook the onion for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the curry powder, ground cumin, paprika, and cayenne pepper to the skillet. Stir the spices for 1 minute to toast them and release their flavors.
Mix in the tomato paste and diced tomatoes (with the juice). Stir to combine, scraping the bottom of the skillet to deglaze any flavorful bits.
Pour in the coconut milk and stir until the sauce is smooth. Season with salt and black pepper to taste.
Return the browned bratwursts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 10-12 minutes, or until the bratwursts are cooked through.
Taste the sauce and adjust the seasoning if needed. Sprinkle with fresh cilantro if desired.
Serve the curry bratwursts with steamed rice or crusty bread to enjoy the rich and aromatic sauce.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 8927 mg | 388% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 42.4 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
