Curry Sausage Masala
Flavor packed homemade Indian at its finest!
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.
Notes
Spices: If your sausage is not pre-seasoned in a curry fashion like ours was then you may double (possibly triple) the spice allocations. Always taste as you add!
Calorie count includes adding 1 cup of rice to be divided among the servings.