SAUSAGE-TOMATO COCONUT CURRY
Made in one pan, this easy and tasty recipe can be altered to fit vegetarian diets. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.
Nutrition Facts : Calories 560 calories, Fat 30g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 1139mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!-Dawn Singleton, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.
TOMATO & COCONUT CURRY
Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate
Provided by Charlotte Pike
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
- Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
- Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.
Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
CURRIED SAUSAGES
Curried sausages are quite popular comfort food in Australia, this is my recipe that I have made commercially for many years and have had lots of compliments for.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
- Drain, cool, remove skins and cut each into 4 or 5 pieces.
- Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
- Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
- Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can't be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
- 1 cup of peas can be added in the last 15 minutes as well.
- Season with salt and pepper and serve garnished with copped fresh coriander.
Nutrition Facts : Calories 1015.3, Fat 79.4, SaturatedFat 37.5, Cholesterol 145.8, Sodium 1474.2, Carbohydrate 41.2, Fiber 5.4, Sugar 6.6, Protein 37.5
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