Dairy-Free Curried Sausages
Delight in the comforting and flavorful twist of **Dairy-Free Curried Sausages**, a hearty dish packed with rich spices and creamy coconut goodness. This recipe transforms classic curried sausages into a dairy-free delight, perfect for those with dietary restrictions or preferences. Featuring tender dairy-free sausages simmered in a luscious curry sauce made from coconut milk, vibrant tomatoes, and warming spices like turmeric, cumin, and coriander, this dish is paired with nutrient-rich carrots and peas for added texture and color. With just 15 minutes of prep and 30 minutes of cooking, it's a quick and satisfying meal ideal for weeknight dinners. Serve this wholesome curry over rice or with crusty bread for a comforting, allergen-friendly feast the whole family will love. Keywords: dairy-free curried sausages, easy curry recipe, dairy-free dinner ideas, coconut milk curry recipe.
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Recipe Information
Ingredients
- 8 pieces Dairy-free sausages
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 1 can (400 ml) Coconut milk
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 2 medium Carrot, sliced into rounds
- 1 cup Peas, frozen or fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sausages and cook, turning occasionally, until browned all over. Remove from the skillet and set aside.
In the same skillet, add the onion and cook for about 5 minutes until softened.
Add the garlic and ginger, and cook for 2 more minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for one minute to toast the spices.
Add the tomato paste and stir well to incorporate the spices and onion mixture.
Pour in the coconut milk and vegetable broth, stirring to combine thoroughly.
Return the sausages to the skillet along with the sliced carrots. Bring the mixture to a simmer.
Cover the skillet and let it simmer for about 15 minutes until the carrots are tender and the sausages are cooked through.
Add the peas and let them cook for another 2-3 minutes.
Season with salt and black pepper to taste.
Remove the skillet from the heat and garnish with chopped cilantro.
Serve hot with rice or crusty bread.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10405 mg | 452% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 67.4 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4253 mg | 90% | |
*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.
