Description
This Healthier Curried Sausages recipe features lean chicken or turkey sausages simmered in a flavorful curry-spiced sauce with fresh vegetables, finished with creamy coconut milk or Greek yogurt. A nutritious, comforting dish ready in just 40 minutes, perfect for a wholesome weeknight dinner served with rice or steamed vegetables.
Ingredients
Scale
Sausages & Cooking Base
- 4 lean sausages (such as chicken or turkey sausages)
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 bell pepper, chopped
- 1 zucchini, chopped
Spices & Seasonings
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
Liquids
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup light coconut milk or Greek yogurt
Garnish & Serving
- Fresh coriander or parsley, chopped (for garnish)
- Cooked rice or steamed vegetables (for serving)
Instructions
- Cook the Sausages: In a large skillet or frying pan, heat the olive oil over medium heat. Add the sausages and cook for about 6-8 minutes, turning occasionally, until they are browned and cooked through. Once done, remove the sausages from the pan and set aside.
- Prepare the Sauce: In the same skillet, add the chopped onion and cook for about 3-4 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the curry powder, turmeric, cumin, paprika, and chili powder (if using). Cook the spices for 1 minute to release their aromas.
- Add Vegetables: Add the sliced carrots, bell pepper, and zucchini to the pan. Stir to combine and cook for 4-5 minutes until the vegetables start to soften.
- Simmer the Sauce: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 8-10 minutes, or until the vegetables are tender and the broth has reduced slightly.
- Finish the Dish: Slice the cooked sausages into bite-sized pieces and add them back into the skillet. Stir in the coconut milk (or Greek yogurt) and cook for an additional 2-3 minutes until everything is heated through and the sauce is creamy. Season with salt and pepper to taste.
- Serve: Serve the curried sausages with rice or steamed vegetables. Garnish with fresh coriander or parsley before serving.
Notes
- Use light coconut milk or Greek yogurt to keep the dish creamy yet lighter in calories.
- Adjust the chili powder amount or omit it to control the heat level.
- Ensure sausages are fully cooked before slicing and returning to the sauce.
- This dish pairs well with basmati rice or steamed seasonal vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
