If you’ve been around the site then you already know our love affair with Indian food. If this is your first time then start here and explore all of the other Indian delights we have to offer. Like many dishes you’ll see here this one was pretty much made up on the fly – and we love that! The best part? Well, it’s weeknight material with date night flavor. Welcome to Curry Sausage Masala, friends.
We recommend a solid Dutch oven (affiliate link) for this but you can certainly use another device if you so choose. It’s honestly our favorite cooking device for conventional cooking. Without further adieu, let’s get to it.
Preparation: Curry Sausage Masala
The ingredient list here may seem a bit lengthy but a lot of the line items are merely spices. Prep out front and make your life very easy.
Grind the garlic, ginger and spices into a paste. TIP: Use a small amount of beef stock to help the process. Heat the oil in a Dutch oven or pot. Cook down onions, stirring occasionally, 7 – 9 minutes. Add both peppers and cook another 10 minutes, stirring occasionally.
Bring vegetables to one side of the pot and add sausage to the other side. Let brown, flipping halfway through, for 5 minutes. Mix ingredients and cook for an additional 5 minutes, stirring occasionally. Add the garlic/ginger/spice combo. Stir to mix and cook just 2 – 3 more minutes.
Add in stock, scraping any bits from bottom. Next, add in the chickpeas (garbanzo beans) and diced tomatoes, stir to combine. Add in the coconut milk and bay leaves, again mixing well. Finally, stir in the flour, mixing well yet again. This will help thicken the sauce. Bring to a simmer and simmer on low, uncovered, while the rice cooks, stirring occasionally. Speaking of the rice, cook 1 cup of Jasmine rice according to the package directions.
When the rice is finished, fluff with a fork. Put a base layer of rice in a bowl or on a plate. Top with masala. Garnish with fresh cilantro. There you have it – curry sausage masala y’all. Enjoy!
If you liked that, try this…
- Indian Lamb Stuffed Portabello Mushrooms
- Easy Instant Pot Lamb and Turnip Masala
- Indian Lamb Stuffed Peppers
- Easy Rotisserie Chicken Tikka Masala
- Easy Jalfrezi Curry Chicken
Equipment: Curry Sausage Masala
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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Curry Sausage Masala
Equipment
- Dutch Oven or pot
Ingredients
- 2 tbsp. Coconut or Olive Oil
- 1 small/med Red Onion, thinly sliced
- 1 small Sweet Onion, thinly sliced or ½ a larger one
- 1 Red Bell Pepper, diced
- 1 Serrano Pepper, diced
- 1 lb. Curry Pork Sausage, sliced, casings removed if needed See Notes
- 3 cloves Garlic, grated or pressed
- ⅓ tsp Ground Ginger Or equal parts grated fresh ginger (we were out!)
- 1 tsp Curry Powder See Notes
- ⅓ tsp Ground Coriander See Notes
- ⅓ tsp Garam Masala See Notes
- ¼ tsp Ground Cardamom See Notes
- 1 cup Beef Stock We made ours with Better than Bouillon
- 1 can Chickpeas (or Garbanzo Beans), drained approx. 15 oz.
- 1 can Diced Tomatoes, mostly drained =D approx. 14.5 oz.
- 1 can Coconut Milk Approx. 13.5 oz. Shake and mix well before opening or adding
- 2 Bay Leaves
- 2 tbsp. All-Purpose Flour
- 1 cup Jasmine Rice
- ¼ cup Fresh Cilantro, for garnish
Instructions
- Grind the garlic, ginger and spices into a paste. TIP: Use a small amount of beef stock to help the process.
- Heat oil in the Dutch oven or pot. Cook down onions, stirring occasionally, 7 – 9 minutes.
- Add both peppers and cook another 10 minutes, stirring occasionally.
- Bring vegetables to one side of the pot and add sausage to the other side. Let brown, flipping halfway through, for 5 minutes. Mix ingredients and cook for an additional 5 minutes, stirring occasionally.
- Add the garlic/ginger/spice combo. Stir to mix and cook just 2 – 3 more minutes.
- Add in stock, scraping any bits from bottom. Add in the chickpeas (garbanzo beans) and diced tomatoes, stir to combine. Add in the coconut milk and bay leaves, again mixing well. Finally stir in the flour, mixing well yet again. Bring to a simmer and simmer on low, uncovered, while the rice cooks, stirring occasionally.
- Meanwhile, cook 1 cup of Jasmine rice according to the package directions.
- When the rice is finished, fluff with a fork. Put a base layer of rice in a bowl or on a plate. Top with masala. Garnish with fresh cilantro.
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