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    Home > Recipes

    Goan 'Sausage' Curry with Potatoes

    Posted: Dec 4, 2019 ยท Updated: Apr 27, 2022

    Jump to Recipe Pin Recipe

    My delicious vegan Goan 'Sausage' Curry has all the flavor of this beloved dish from Goa, but without the pork. It's also soy-free, nut-free and gluten-free.

    Vegan Goan Sausage Curry in white bowl with spoon.

    I can't claim to be Goan, but I have a near-umbilical-cord relationship with this beautiful state on India's west coast because it's where my stepmother was from. I grew up eating Goan food, went there during summer holidays as a child, had tons of Goan uncles, aunts and cousins, and could speak "Goan konkani" like a native.

    Vegan sausage curry in a white bowl with a silver spoon and a bread roll on the side

    Goa is a land that's easy to love. Part of its appeal, which draws millions of local and international tourists in year after year, is its unique natural beauty: Goa is India's tiniest state, but its long west coast hugs the Arabian Sea, which means no matter where you are in Goa, you are never too far from a beach.

    But for me, Goa's appeal lay not so much in those beaches -- I was no stranger to the sea being a Bombay girl -- but its brilliant greenery. In fact, the first thing you notice about Goa as you fly in is that rich green extending all the way to the edges of the land where the frothy waves roll to the shore.

    This is a land of thick forests where everything from coconuts to mangoes and jackfruit grow abundantly. On one memorable day, my aunt, Vilas maushi, took my brother and me to visit a friend's orchard in Salcette. Cashew trees grew wild along the street as we walked to the bus, and we happily picked the juicy orange fruit with their silver-gray nuts and gorged on them.

    Vegan Goan Sausage Curry in bowl with spoon;

    Once a Portuguese colony, Goa has a large Catholic population. Beautiful old churches like the Basilica of Bom Jesus are as much at home here as are the domes of the Mangeshi temple. This diversity also results in two distinct local cuisines. The Hindus and Catholics rely largely on the same ingredients that are easily available here -- fish, rice and coconuts being the chief among these -- but they cook them up in very different ways.

    I remember my stepmother cooking a lot of fish, and sometimes chicken and mutton, but one meat that she would never touch (besides beef) was pork. Not for any religious reasons -- I don't think meat-eating Hindus have strong feelings one way or the other on eating pigs -- but just because most Goan Hindus, or Hindus anywhere for that matter, simply didn't eat pork.

    There were exceptions, like her brother and my dad who, on our visits to Goa, would sometimes buy pork sausages, called choris or chouriรงo, that are a Catholic specialty. The men would chop them and cook them into an easy, spicy curry that they'd scoop up with pao, pillowy bread rolls, and a glass of Goa's famed, moonshine-like cashew liquor, feni. For once, the women stayed out of the kitchen, heads shaking and shoulders shrugging in disgust. Their disapproval only had the effect of enhancing the men's enjoyment of the food, while we kids squealed with laughter.

    Choris is made by mixing pork with a number of Indian spices, but what really gives it a distinct identity among Indian sausages is the fact that it uses local toddy vinegar, drawn from coconut palms.

    Many Goans would raise their own pigs, and one of the most horrifying sounds I remember hearing in my childhood is of a pig being taken to slaughter by someone in my Goan uncle's neighborhood. The squeals of that poor animal gave me nightmares for years to come, and I can still hear them decades later.

    Today, pork production is an even more inhumane business because of factory farming practices like the stifling gestation crates used to house mother pigs. But as we vegans know, killing animals for meat is not just cruel but unnecessary in a time when meatless meats are so easily available, with more coming on the market every day. Even better, meatless meats are far better for you because they don't come with the animal cholesterol.

    And the foods you can make with them! Like this vegan Goan Sausage Curry.

    A Goan Sausage Curry is a study in how the simplest of foods can be the most exquisite. This is an incredibly basic dish, with no crazy ingredients.

    For my vegan Goan Sausage Curry, I used Beyond Meat sausages, but before I added the sausage to my recipe, I infused it with paprika, turmeric, ginger, garlic, cinnamon and vinegar, the exact spices a Goan cook would use to make choris. This extra step sends the flavors of this curry skyrocketing, and keeps the actual dish as close as possible to the real thing, flavor-wise.

    Goan choris curry in a white bowl with a silver serving spoon and pao bread

    Tips for making a delicious sausage curry:

    • Marinate the sausage first. This really helps build the flavors into what is otherwise a simple curry with a fairly short ingredient list. You can marinate about half an hour before cooking, or do it the night before and leave the sausage to stand in the refrigerator. Use the original bratwurst flavor sausage for best results.
    • I usually use pomegranate vinegar or apple cider vinegar in this recipe, and they work perfectly well. But if you have coconut vinegar, go for it.
    • Fry the potatoes before you add the onions. This is a little contrary to how Indian dishes are usually made, where you start out by frying onions and garlic and ginger and then add the veggies. The reason you want to do the potatoes first here is because they need to cook the longest.
    • You can make this curry saucier than I did, but it should ideally be just slightly saucy -- enough to scoop up with bread. If you plan to serve it over rice, you might want to make it saucier.

    What to serve with this curry:

    In Goa, you'd scoop up this curry with pieces of a local bread roll called a pao or pav. You can find my recipe for pav here, but a burger bun works just as well if you'd rather not go to the trouble. For Jay, I pile the curry into a bun and he eats it up like a sloppy joe.

    You can also serve this curry over rice -- in fact, it's delicious that way.

    Close up of vegan sausages in a red curry

    Ingredients for a Goan sausage curry:

    • Meatless sausages (I used Beyond Meat sausages but any vegan sausage that would hold firm in a curry is fine here. You don't want the sausage meat to crumble completely. It should be in bigger chunks.)
    • Ginger
    • Garlic
    • Cinnamon
    • Turmeric
    • Paprika (Kashmiri chili powder would work too)
    • Ground black pepper
    • Pomegranate or apple cider or coconut vinegar
    • Vegetable oil
    • Potatoes
    • Onions
    • Cilantro
    • Tomatoes
    • Vegetable stock (or water)

    Looking for more vegan curry recipes?

    • Vegetable Xacuti
    • Goan "Beef" Curry
    • Goan Feijoada
    • Vegetable Vindaloo
    • My Dad's Not Mutton Mushroom Curry
    • Mango Curry
    • Vegan Meatball Curry
    • Easy Potato Curry

    Vegan Goan Sausage Curry Recipe

    Vegan chourico curry from Goa in a white bowl
    Vegan Goan Sausage Curry

    Goan 'Sausage' Curry

    My delicious vegan Goan 'Sausage' Curry has all the flavor of this beloved dish from Goa, but without the pork. It's also soy-free, nut-free and gluten-free.
    5 from 9 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course/Curry
    Cuisine: Indian Goan, nut-free, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan Goan Sausage Curry
    Prep Time: 15 mins
    Cook Time: 15 mins
    Time for marination: 30 mins
    Total Time: 1 hr
    Servings: 4 servings
    Calories: 351kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 14 oz vegan sausage links (cut into rounds about 1 cm thick)
    • ยฝ teaspoon turmeric
    • 2 teaspoon paprika (divided. Can also use Kashmiri chili powder)
    • ยฝ teaspoon cinnamon
    • ยฝ teaspoon ground black pepper
    • 2 tablespoon ginger garlic paste (divided)
    • 1 tablespoon pomegranate vinegar (or apple cider vinegar or coconut vinegar)
    • 2 tablespoon vegetable oil
    • 2 medium potatoes (finely diced)
    • 1 large onion (finely chopped)
    • 2 tablespoon cilantro (finely chopped)
    • 2 medium tomatoes (finely diced)
    • 1-2 cups vegetable stock (or water)
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    Instructions

    • Place the sausages in a bowl with turmeric, 1 teaspoon paprika, cinnamon, ground black pepper, 1 tablespoon ginger garlic paste and the vinegar. Mix well to coat the sausage pieces with the spices. Set aside for at least 30 minutes or overnight in the refrigerator.
    • Heat oil in a skillet or wok and add the potatoes to it. Stir-fry the potatoes over medium-high heat until they are a light golden-brown. Add the onions, remaining ginger-garlic paste and cilantro along with the remaining paprika and a little salt and stir-fry until the onions begin to turn golden-brown.
    • Add the tomatoes and cook until they turn pulpy. Now add the marinated sausages, stir to mix, and then add in a cup of vegetable stock or water.
    • Add more salt if needed, and bring the curry to a boil. At this point, you can add more stock or water if you want a saucier curry. Cover and cook the curry for another five minutes or until the potatoes are tender.
    • Turn off the heat and serve hot with bread rolls or rice.

    Nutrition

    Calories: 351kcal | Carbohydrates: 26g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Sodium: 254mg | Potassium: 663mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1143IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Jp

      December 28, 2021 at 9:33 pm

      Is this the curry that would be generally used for the traditional Goa sausage recipe?

      Reply
    2. Tyanna

      December 12, 2021 at 12:15 pm

      5 stars
      This is ABSOLUTELY the most tasty curry!!! Thank you for this great recipe.

      Reply
    3. Malora

      January 10, 2021 at 12:40 pm

      5 stars
      Hi there,

      I tried this with hot italian sausage and it was delicious! It infact tastes exactly like my memory of goan sausage curry. This recipie is a keeper. Thanks ?

      Reply
      • Vaishali

        January 10, 2021 at 2:21 pm

        That's awesome to hear, Malora! ๐Ÿ™‚

        Reply
    4. John

      June 04, 2020 at 8:28 am

      Hi

      Lovely recipes.

      Just to say Goa was not a colony of Portugal but a Province, classed as a region within Portugal, just as Surrey is a county region of England.

      The current Prime Minister Antonio Costa of Portugal is Goan .

      I hope I donโ€™t come across as rude but needed to send this to correction.

      Thanks

      Reply
    5. Monica

      May 27, 2020 at 6:39 pm

      Sorry if I'm missing something, but where does the other half of the paprika go in this? I see 1 tsp. with the sausages, but am confused where the other teaspoon is used?

      Reply
      • Vaishali

        December 04, 2021 at 10:01 am

        Step 2!

        Reply
    6. Yuhina

      May 14, 2020 at 1:30 am

      5 stars
      I made this recipe with chicken sausages and we had it with whole wheat bao... it turned out divine...

      Reply
    7. Meghna

      April 18, 2020 at 9:34 pm

      5 stars
      This was so good. I eat meat so I used turkey sausage but followed the recipe apart from swapping in zucchini instead of potatoes (using ingredients I have at home during the COVID-19 lockdown). It was perfect! I will be experimenting with different meats but the main recipe is a keeper. Thanks so much!

      Reply
      • Vaishali

        April 19, 2020 at 12:54 pm

        Happy you liked it!

        Reply
    8. Sean

      January 10, 2020 at 5:20 pm

      Do you use the plain Beyond sausage or the Italian spicy?

      Reply
      • Vaishali

        January 10, 2020 at 5:56 pm

        Plain is preferable but go with spicy if that's all you can find.

        Reply
    9. SUNIL JADHAV

      December 28, 2019 at 2:55 pm

      Very nice

      Reply
    10. Dave

      December 06, 2019 at 6:06 pm

      5 stars
      Quick, easy, not too spicy for guests, i made mine in a cast iron pot. i also used smoked paprika and added another small potato. On a cold winters night it is so warming!

      Reply
      • Vaishali

        December 06, 2019 at 8:56 pm

        Awesome, happy you tried it!

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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