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–+ servings
sausage curry in a dutch oven with a wooden spoon
5 from 13 votes

Best Sausage Curry (with Cauliflower and Potatoes)

Makes: 6 servings
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Easy and healthy Sausage Curry made in 45 minutes is the best 1 pot meal that is comforting and delicious!
Recipe by Dalya Rubin

Ingredients
 

  • 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

Tools

  • 1 cutting board
  • 1 knife
  • 1 large dutch oven pot
  • 1 mixing spoon

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Instructions
 

  1. 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.
  2. 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.
  3. With the heat on a medium flame, add the onion. Saute over medium-low heat for 5 minutes until softened and translucent.
  4. Mix in the garlic, ginger, red pepper flakes, coriander, cumin, turmeric, cinnamon and salt. Cook for 2 minutes until fragrant.
  5. 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.
  6. Turn off the heat and mix in the cooked sausage, cilantro and peas. Cover the pot and let sit for 5 minutes before serving!

Test Kitchen Notes

  • 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.

Nutrition

Calories: 361kcal, Carbohydrates: 53g, Protein: 22g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 45mg, Sodium: 2135mg, Potassium: 1492mg, Fiber: 9g, Sugar: 13g, Vitamin A: 1126IU, Vitamin C: 104mg, Calcium: 123mg, Iron: 12mg

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