Whole30 Curried Sausages
Embark on a flavorful journey with Whole30 Curried Sausages, a wholesome and satisfying dish designed to align perfectly with your Whole30 goals. This vibrant recipe combines juicy, Whole30-compliant sausages with a rich, aromatic coconut milk curry infused with bold spices like curry powder, cumin, and coriander. Loaded with nutrient-packed veggies—carrots, red bell peppers, zucchini, and baby spinach—this one-pan wonder comes together in just 45 minutes, making it ideal for a hearty weeknight dinner. Served with a garnish of fresh cilantro and a squeeze of lime, each bite offers a perfect balance of warmth and zest. Whether you're following the Whole30 lifestyle or simply craving a comforting curry, this dairy-free and gluten-free recipe is sure to become a household favorite. Keywords: Whole30 curried sausages recipe, dairy-free curry, gluten-free meal, easy one-pan dinner, healthy comfort food.
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Recipe Information
Ingredients
- 6 Whole30 compliant sausages
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 medium Carrots, sliced
- 1 large Red bell pepper, sliced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 400 ml Canned coconut milk
- 250 ml Chicken broth
- 1 medium Zucchini, diced
- 2 cups Baby spinach
- 0.5 cup Cilantro leaves, chopped
- to taste Salt
- to taste Black pepper
- 4 Lime wedges
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Add the sausages to the skillet and brown them on all sides, about 6-8 minutes. Remove and set aside.
In the same pan, add the remaining tablespoon of coconut oil, diced onion, and a pinch of salt. Cook until the onion is translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
Add the carrots and red bell pepper, stirring occasionally until they begin to soften, about 5 minutes.
Mix in the curry powder, ground cumin, and ground coriander. Cook for 1 minute while stirring.
Pour in the coconut milk and chicken broth, stirring to combine.
Return the sausages to the pan, along with the diced zucchini.
Bring the mixture to a simmer, cover, and cook for 10 minutes until the sausages are cooked through and the vegetables are tender.
Add the baby spinach and stir until wilted.
Season with salt and black pepper to taste.
Garnish with chopped cilantro and lime wedges before serving.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1089 mg | 23% | |
*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.
