Here’s my healthy twist on a family favourite curried sausages. The recipe uses no flour to thicken and instead uses pumpkin to give a thick ‘sauce.’ The recipe is gluten free, dairy free and sugar free.
My family-friendly and kid-friendly recipe is a great way to incorporate veggies into your meal. You can also add as many veggies as you like to the recipe.
Source a good quality butcher to purchase organic/ preservative free and high quality meat sausages rather than the highly processed and preservative filled ones that are commonly found at the supermarket. In Brisbane you can buy Paleo and organic sausages from Sherwood Rd Organic Meats.
- Pumpkin are carrots are rich in beta carotene, vitamin C and bioflavanoids. These nutrients are great for healthy skin, eye health and a powerful booster to your immune system.
- Pumpkin and carrots are also a powerhouse of anti-oxidant vitamins such as vitamins A and C making these ingredients wonderful skin super foods and great for healthy eye sight.
- Peas are a good source of B-complex vitamins as well as vitamins A, C and K.
- Peas provide a healthy dose of folic acid, iron and fibre.
- Use organic and gluten free (good quality) sausages without hidden fillers and preservatives.
Gluten Free Curried Sausages
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2-3 cloves garlic, minced
- 1 1/2 tsp curry powder
- 2 cups 500ml stock
- 1 1/2 cups pureed pumpkin*
- 3 carrots, cut into large slices
- 1 cup frozen peas
- Cook sausages and set aside.
- *Steam pumpkin and puree. Set aside.
- In a large, deep frying pan sauté onion and garlic in olive oil until tender.
- Add curry powder and stir through.
- Add carrots and stock and bring to a boil. Reduce to a simmer and cook until carrots are just tender.
- Stir through peas and pumpkin puree and cook until peas are tender and sauce is thickened to liking.
- Slice sausages into desired sizes and stir through sauce.
- Serve with a side of cooked quinoa, cauliflower rice or green vegetables.
- Add extra vegetables such as broccoli florets, zucchini or green beans.
- Stir through blanched kale or spinach.
- Add extra pumpkin to thicken.
- Omit fresh garlic and onion and use garlic infused olive oil. Stick to 1/4 cup peas per serve or substitute for green beans.
- Substitute peas for chopped green beans.