Best Sausage Curry (with Cauliflower and Potatoes)

Easy and healthy Sausage Curry made in 45 minutes is the best 1 pot meal that is comforting and delicious!

5 from 13 votes

Course: Main Course, Main Dish

Cuisine: Indian

Diet: Gluten Free

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 361kcal

18 ounces Sweet Italian sausages (1 ½ (12-oz) packages or six 3-oz sausages), sliced into ½” rounds on a bias
1 teaspoon extra virgin olive oil
1 medium onion diced small
4 cloves garlic minced
2 teaspoons freshly grated ginger optional but recommended
¼ teaspoon red pepper flakes
1 ½ teaspoon ground coriander
1 ½ teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
1 ½ teaspoon Kosher salt Diamond Crystals brand
2 pounds Russet potatoes peeled and cut into 1" cubes (about 4-5 medium potatoes)
1 head cauliflower (Approx. 2lb), cut into medium-small florets
2 cups green beans cut into 1” pieces (10 ounces)
15 ounce can crushed tomatoes
4 cups vegetable broth
¼ cup chopped fresh cilantro
1 cup frozen peas

In a large Dutch oven pot or soup pot, add the sausage with 1 teaspoon of oil. Saute over medium-high heat, for about 10 minutes, until the sausage has crisped a bit. Remove from the pan and set aside.
Pour off all but 2 tablespoons of oil from the sausage left in the pot. If no oil remains in the pot from the sausage, add 2 tablespoon oil.
With the heat on a medium flame, add the onion. Saute over medium-low heat for 5 minutes until softened and translucent.
Mix in the garlic, ginger, red pepper flakes, coriander, cumin, turmeric, cinnamon and salt. Cook for 2 minutes until fragrant.
Mix in the potatoes, cauliflower, green beans, crushed tomatoes and vegetable broth. Bring to a boil over high heat, then reduce to a simmer and cook covered, with the lid slightly ajar, until the potatoes have softened, about 30-40 minutes.
Turn off the heat and mix in the cooked sausage, cilantro and peas. Cover the pot and let sit for 5 minutes before serving!

Easily swap the cilantro for herbs of their choice such as parsley.
Russet potatoes are ideal for this recipe since their starches help thicken the saucy mixture!
Using vegetable broth is ideal, but you can also use a Mushroom Broth or Chicken Broth if you have it on hand.