Low Sodium Curried Sausages
Savor the bold flavors of this Low Sodium Curried Sausages recipe, a healthier twist on a classic comfort dish. Made with low sodium chicken sausages, aromatic spices like curry powder, turmeric, and cumin, and a creamy coconut milk base, this dish is both heart-healthy and packed with vibrant taste. Loaded with tender carrots, red bell peppers, and green peas, it’s a wholesome one-pan meal that’s as nourishing as it is delicious. Served over hearty brown rice and topped with fresh cilantro for a burst of freshness, this recipe is perfect for busy weeknights or cozy family dinners. With only 15 minutes of prep time, it’s an easy and satisfying way to enjoy a flavorful curry without the excess salt.
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Recipe Information
Ingredients
- 8 low sodium chicken sausages
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 1 sliced red bell pepper
- 2 cups low sodium chicken stock
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup green peas
- to taste chopped fresh cilantro
- to taste black pepper
- 2 cups, cooked brown rice
Instructions
Heat olive oil in a large skillet over medium heat. Add the chicken sausages and brown them on all sides for about 5-7 minutes. Once browned, remove sausages from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
Stir in the sliced carrots and red bell pepper, cooking for another 3-4 minutes until they begin to soften.
Add curry powder, ground turmeric, and ground cumin to the skillet. Stir well to coat the vegetables with the spices, cooking for 1-2 minutes until fragrant.
Pour in the low sodium chicken stock and coconut milk, stirring to combine. Return the browned sausages to the skillet, ensuring they are submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the skillet and cook for 20 minutes. This allows the sausages to absorb the curry flavors.
After 20 minutes, add the green peas and cook uncovered for another 5 minutes to heat through.
Season with black pepper to taste, adjusting as needed, and remove from heat.
Serve the curried sausages over cooked brown rice, garnishing with fresh chopped cilantro for added flavor and color.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 42.8 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3753 mg | 80% | |
*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.
