Low Fat Curried Sausages
Satisfy your curry cravings without the guilt with this flavorful Low Fat Curried Sausages recipe! Featuring lean chicken sausages, creamy reduced-fat coconut milk, and aromatic curry powder, this dish strikes the perfect balance between hearty and healthy. Packed with vibrant veggies like carrots, green apple, and peas, it offers a delightful medley of textures and flavors. Simmered in a fragrant sauce of low-sodium chicken stock and enhanced with a cornstarch slurry for a luscious finish, this family favorite is quick to prepare in just 45 minutes. Serve it over fluffy rice or with warm naan bread for a complete meal. Perfect for those seeking a lightened-up comfort dish without sacrificing taste, this recipe is a satisfying option for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 8 pieces low-fat chicken sausages
- 1 tablespoon olive oil
- 1 large, diced onion
- 2 cloves, minced garlic
- 2 medium, sliced carrot
- 1 large, peeled, cored, and diced green apple
- 2 tablespoons curry powder
- 2 cups low-sodium chicken stock
- 1 cup, reduced-fat coconut milk
- 1 cup frozen peas
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken sausages and cook until browned on all sides, about 8-10 minutes. Remove sausages from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Add sliced carrots and cook for another 5 minutes until they start to soften.
Stir in the diced green apple and 2 tablespoons of curry powder. Cook for 1 minute until the spices are fragrant.
Pour in 2 cups of low-sodium chicken stock, scraping the bottom of the skillet to lift any browned bits.
Return the sausages to the skillet. Add 1 cup of reduced-fat coconut milk and bring the mixture to a simmer.
Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Stir the slurry into the skillet and cook for another 2-3 minutes until the sauce is thickened.
Add 1 cup of frozen peas and continue cooking for an additional 2 minutes until the peas are heated through.
Season the curry with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to taste.
Garnish with chopped fresh cilantro before serving.
Serve the curried sausages over cooked rice or alongside warm naan bread, if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 9672 mg | 421% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 62.6 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3630 mg | 77% | |
*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.
