Gluten-Free Curried Sausages
Delightfully aromatic and packed with bold flavors, Gluten-Free Curried Sausages are a comforting one-pan dish perfect for weeknight meals or family gatherings. This recipe combines hearty gluten-free sausages with a medley of vibrant vegetables—like carrots, potatoes, and peas—simmered in a creamy coconut milk-based curry sauce infused with turmeric, cumin, and a hint of lime. The dish is not only gluten-free but also brimming with wholesome ingredients, offering a healthy twist on a classic comfort food. With just 15 minutes of prep and a hands-off simmering process, it's a fuss-free way to enjoy warming spices and satisfying textures. Serve it with lime wedges for a citrusy finish and fresh coriander for a pop of color. Perfect for gluten-free diets, curry lovers, and busy home cooks who crave something nourishing and flavorful!
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Recipe Information
Ingredients
- 6 links gluten-free sausages
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 3 medium, diced potatoes
- 1 cup green peas
- 400 ml can coconut milk
- 1 cup gluten-free chicken or vegetable broth
- 3 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh coriander
- 4 for serving lime wedges
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the gluten-free sausages and cook for about 10 minutes, until browned on all sides. Remove the sausages from the pan and set aside.
Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent.
Stir in the curry powder, ground turmeric, and ground cumin, cooking for an additional minute until fragrant.
Add the sliced carrots and diced potatoes to the pan, stir well to coat with the spices, then pour in the coconut milk and gluten-free chicken or vegetable broth.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 20 minutes, or until the vegetables are tender.
Meanwhile, slice the browned sausages into bite-sized pieces.
Add the sliced sausages and peas to the pan and cook for another 5 minutes until the sausages are heated through and the peas are tender.
Season the dish with salt and black pepper to taste.
Garnish with chopped fresh coriander and serve with lime wedges on the side.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 12902 mg | 561% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 69.5 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 6086 mg | 129% | |
*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.
