Vegan Curried Sausages
Transform your dinner routine with this hearty and flavorful Vegan Curried Sausages recipe! A plant-based spin on the classic comfort dish, this curry combines golden-brown vegan sausages with a rich, aromatic sauce made from coconut milk, curry powder, and a medley of fresh vegetables like carrots, peas, and potatoes. Enhanced with garlic, ginger, cumin, and a splash of lemon juice, every bite is a perfect blend of warmth and zest. Ready in under an hour, this one-pot wonder is not only easy to prepare but also customizable, making it a hit for weeknight dinners or meal prep. Serve it over steaming rice or with crusty bread, and don’t forget a garnish of fresh coriander for an added burst of freshness. Perfect for vegans and curry lovers alike, this dish is as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 4 pieces vegan sausages
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 400 ml coconut milk
- 200 ml vegetable broth
- 2 tablespoons tomato paste
- 1 medium carrot, sliced
- 1 cup peas
- 2 medium potatoes, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lemon juice
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the vegan sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic, grated ginger, curry powder, and cumin seeds. Cook for another 2 minutes until the spices become fragrant.
Add the coconut milk, vegetable broth, and tomato paste to the pan. Stir well to combine.
Add the sliced carrot, peas, and diced potatoes to the sauce. Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes until the vegetables are tender.
Slice the browned sausages into bite-sized pieces and return them to the pan. Stir to coat the sausages in the curry sauce.
Simmer for another 5 minutes to heat the sausages through.
Remove the pan from heat and stir in lemon juice for a touch of brightness.
Garnish with freshly chopped coriander before serving.
Serve hot with rice, bread, or your choice of sides.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9078 mg | 395% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 57.0 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4388 mg | 93% | |
*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.
