Get ready to tantalize your taste buds with an explosive culinary journey that brings the vibrant flavors of Goa right to your kitchen! This mouthwatering Vegan Sausage Curry with Potatoes is not just a meal – it's a celebration of bold spices, creamy coconut, and plant-based innovation that will make even the most dedicated meat-lovers weak at the knees. Imagine a dish so rich, so aromatic, and so incredibly satisfying that it transforms your ordinary dinner into an extraordinary gastronomic adventure!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups vegan sausage, sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp curry powder
- 1 can coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping vegetables. Slice vegan sausage into thin rounds and dice potatoes into 1-inch cubes.
- Heat a large skillet or heavy-bottomed pan over medium heat. Add a splash of oil and sauté chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and ginger to the pan, stirring quickly to prevent burning. Cook for an additional 30-45 seconds until fragrant.
- Sprinkle curry powder into the pan and stir to coat the onions, garlic, and ginger. Toast the spices for about 1 minute to enhance their flavor profile.
- Add sliced vegan sausage to the pan and cook for 2-3 minutes, allowing it to brown slightly and absorb the spice mixture.
- Carefully add diced potatoes to the pan, stirring to combine with the sausage and spices. Cook for 2-3 minutes.
- Pour in coconut milk and vegetable broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until potatoes are tender and the sauce has thickened.
- Season with salt and pepper to taste. If the sauce is too thick, add a little more vegetable broth; if too thin, continue simmering uncovered.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together.
- Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice or crusty bread.
Tips
- Spice Toasting is Key: Take your time when toasting the curry powder. This crucial step releases essential oils and deepens the flavor profile of your curry.
- Choose the Right Vegan Sausage: Opt for a firm, well-seasoned vegan sausage that can hold its shape and provide a meaty texture.
- Potato Perfection: Cut potatoes into uniform 1-inch cubes to ensure even cooking and that perfect tender-yet-firm texture.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, creamier curry sauce that clings beautifully to the sausage and potatoes.
- Low and Slow: Simmer the curry gently to allow the flavors to meld and the potatoes to become tender without falling apart.
- Fresh Garnish: Don't skip the fresh cilantro – it adds a bright, fresh contrast to the rich, spicy curry.
- Make Ahead Friendly: This curry tastes even better the next day, so don't hesitate to make it in advance for even more developed flavors!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
