The other day bought the Australian Eatwell Vegie Sausages (tomato, onion, basil) to try something new. They are 70% vegetable, so not completely made of soy protein. I figured I’ve been eating enough soy products as it is. They are available from the two major supermarkets. I cooked a couple last night in the pan, like the instructions suggest. They didn’t taste that sausage like, so I thought do something different with them.
I was looking online this afternoon to get some inspiration and I came across Curried Sausages recipe. I adapted the recipe a fair bit, so their would be more vegetables and it would be more creamier. I usually don’t use store bought spice paste, but I wasn’t sure how to make Korma paste. So I bought Pataks Korma Paste, which is apparently vegan, as the lactic acid in Pataks products is non animal derived. The curry was quite tangy, but with the coconut cream it was much nicer. The paste was not spicy at all, so I had to add cayenne pepper. It was good, but next time I would use a different sausage. Marco was happy with it, which is good since he will be having it again tomorrow for lunch. I would of liked to add coriander to the curry, but Marco and his mum don’t like it. I just added it to my rice and it was also nice.
Vegan Sausage Korma Curry (vegan, gluten free)
1 tablespoon coconut oil
1 onion, diced
1 small capsicum, diced
4 tablespoons korma curry paste
1 teaspoon cayenne pepper
2 teapsoons arrowroot flour
1 apple, grated
2 tomatoes, chopped
2 potatoes, diced
1 packet of vegan sausages (containing 6-8)
1.5 cups vegan chicken stock
250ml coconut cream (1 tetra pak)
100g baby spinach, chopped
1.5 cups steamed basmati rice
coriander leaves to serve
1. Cook rice according to packet. Best to use rice cooker and leave on warm setting till it is needed.
2. Heat coconut oil in a large pot, then add onion and cook for 4 mins on medium heat.
3. Add capsicum and cook for 1 min.
5. Add liquid stock and sausages. Bring to boil, then let it simmer for 30 mins or until potatoes are soft.
6. Add spinach and coconut cream and cook for 1 min.
7. Serve with steamed rice with coriander leaves.