Sausage Madras Curry Veggies Recipes

Steps:

• Cook sausage in wok over medium heat for 8-10 minutes, or until desired crispiness. Remove, and set aside on a paper towel.
• Melt butter in wok over medium heat, then add green onions and curry powder and stir for one minute. Blend in brown sugar, ginger and salt, and stir until mixture is smooth and bubbly.
• Add carrots, and stir to coat. Stir-fry over high heat for for 5 minutes, or until carrots are tender-crisp.
• Add bell pepper, pea pods, milk, and cornstarch to wok. Mix well, cover, and lower heat. Simmer for 8-10 minutes, or until all vegetables are cooked.
• Mix in cooked sausage, and stir for 1 more minute, or until hot. Serve over brown rice.

Steps:

• In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
• Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
• Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
• Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
• Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
• NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).