Goan 'Sausage' Curry
This delicious vegan sausage curry is inspired by the flavors of a Goan sausage curry, with all the delicious flavors and textures minus the meat.
Servings: 4 servings
Calories: 351kcal
Ingredients
- 14 oz vegan sausage (cut into rounds about 1 cm thick)
- ½ teaspoon turmeric
- 2 teaspoon paprika (divided. Can also use Kashmiri chili powder)
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- 2 tablespoon ginger garlic paste (divided)
- 1 tablespoon pomegranate vinegar (or apple cider vinegar or coconut vinegar)
- 2 tablespoon avocado oil or any neutral 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)
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