Sausage Madras Curry Veggies
Bursting with bold flavors and vibrant colors, Sausage Madras Curry Veggies is a one-pan wonder that marries the smoky richness of sausages (chicken, pork, or vegetarian) with the warm, aromatic spices of Madras curry. This comforting yet exciting dish features a medley of sautéed vegetables—red bell peppers, zucchini, and carrots—infused with cumin seeds, garlic, and ginger for a truly layered taste. A luscious sauce of crushed tomatoes, creamy coconut milk, and vegetable broth ties everything together, creating the perfect base for the sausage slices to soak up every bit of the fiery, spiced goodness. Ready in just 45 minutes, this hearty curry is ideal for a weeknight dinner or a meal prep favorite. Garnished with fresh cilantro and served alongside lime wedges, rice, or naan, it’s the ultimate blend of savory, spicy, and fresh. Perfect for fans of Indian-inspired cuisine looking to spice up their dinner routine!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons cooking oil
- 4 pieces sausages (chicken, pork, or vegetarian)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced into half moons
- 1 medium carrot, thinly sliced
- 2 tablespoons Madras curry powder
- 1 teaspoon cumin seeds
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Heat 1 tablespoon of cooking oil in a large skillet or pot over medium heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. Remove the sausages and set them aside.
In the same skillet, add another tablespoon of oil. Toss in the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute.
Add the red bell pepper, zucchini, and carrot to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the Madras curry powder over the vegetables, stirring well to coat everything evenly.
Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine, and bring the mixture to a gentle simmer.
Slice the browned sausages into bite-sized pieces and return them to the skillet. Stir them into the curry and let the mixture simmer for 12-15 minutes, allowing the flavors to meld together.
Season with salt and black pepper to taste. Adjust the spice level by adding more Madras curry powder if desired.
Garnish the curry with fresh chopped cilantro. Serve hot with lime wedges on the side, along with rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 957 mg | 20% | |
*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.
