Golden Caramelized Sausages with Curry Onion Gravy
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Golden Caramelized Sausages in Velvety Curry Onion Gravy with Sweet Garden Vegetables – The Ultimate Comfort Dish
I still remember the first time I made caramelized sausages curry onion gravy in my tiny New York City kitchen — the aroma of curry powder blooming in hot oil, the sizzle of sausages turning golden, and the sweet scent of garden vegetables softening. It reminded me of my mother’s kitchen in Morocco, where she would slow-cook onions with warm spices until they melted into a silky sauce. That memory, combined with the French training I received in Paris — where I learned the art of building deep, layered flavors — became the foundation of this very recipe. This golden sausages gravy is not just dinner; it’s a hug in a bowl, and one of the most requested dishes from my family and friends here in the city.
Imagine this: plump, golden-brown sausages nestled in a velvety curry onion gravy that’s rich, slightly sweet, and kissed with warmth from the curry. The carrots are tender but not mushy, and the peas add little bursts of sweetness that brighten every spoonful. The gravy itself — luscious and coating every piece — comes together in one pan, making clean-up a breeze. I love how the curry powder toasts in the oil just long enough to unlock its full potential, without ever turning bitter. Every element in this golden sausages gravy works in harmony to create a deeply satisfying, balanced meal that feels like a slow Sunday supper even on a busy Wednesday.
What sets my caramelized sausages curry onion gravy apart from other similar recipes is the technique: I caramelize the sausages first to build a fond — those browned bits on the bottom of the pan — then use the same pan to slowly cook the onions until they are jammy and golden. This step infuses the entire dish with an umami richness you just can’t get by skipping it. I also add tomato paste at the right moment to deepen the color and add a subtle tang. My 💡 Stella’s Pro Tip: always use a good-quality curry powder and bloom it in the fat for at least a minute — this eliminates any raw taste and gives you that restaurant-quality depth. ⚠️ Common Mistake to Avoid: rushing the onion cooking. If you don’t take the time to get them soft and golden, your gravy will lack that velvety texture. Whether you’re a seasoned cook or just starting out, this recipe is forgiving, flexible, and guaranteed to impress. Let’s get started.
Why This Golden Caramelized Sausages in Velvety Curry Onion Gravy with Sweet Garden Vegetables Recipe Is the Best
The flavor secret in this caramelized sausages curry onion gravy comes from the way I honor both my Moroccan roots and my French training. In Morocco, my mother taught me that patience with onions is the key to a deeply satisfying sauce — she would let them cook slowly until they almost melted. In Paris, my chef instructor drilled into me the importance of properly browning meat to create a fond, which is essentially liquid gold. This recipe combines those two worlds: the slow-cooked onions mimic the texture of a French soubise, while the curry powder adds a North African warmth that makes the dish incredibly comforting. The result is a gravy that’s velvety, rich, and full of personality — nothing like the thin, watery versions you often find.
Texture is everything in this golden sausages gravy. I perfected this technique through dozens of test batches in my own kitchen. The sausages are seared until deeply caramelized on the outside, giving them a slight crispness that stands up beautifully to the velvety gravy. The carrots are added in slices of even thickness so they cook uniformly — tender but with a slight bite, not mushy. And the frozen peas, stirred in at the very end, keep their bright color and pop of sweetness. Because I build the gravy in stages — first the onions, then the curry and tomato paste, then the broth — each component gets the attention it needs to develop full flavor without becoming one-note.
This caramelized sausages curry onion gravy is foolproof and fast enough for a weeknight, yet impressive enough for company. What makes it so beginner-friendly is the single-pan method and the forgiving nature of the ingredients. You don’t need any special equipment — just a large skillet or Dutch oven. The steps are straightforward, and the timing is flexible: if you need to simmer a little longer while you finish a side dish, it only gets better. I also love that the recipe uses frozen peas, which are always available and just as nutritious as fresh. Whether you serve it over rice, mashed potatoes, or with crusty bread to soak up every drop of that golden sausages gravy, this dish delivers rich, satisfying flavor every single time.
Caramelized Sausages Curry Onion Gravy Ingredients
When I shop for these ingredients at the Union Square Greenmarket in New York City, I look for the freshest produce and highest-quality sausages I can find. My favorite are from a local farm that makes pork sausages with just the right amount of fat — not too lean, so they stay juicy. It reminds me of the spice souk in Marrakech, where every stall had its own blend of curry and cumin. For this caramelized sausages curry onion gravy, every ingredient has a purpose, and I’ll share exactly what to look for.
Ingredients List
- 8 pork or beef sausages (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced (about 2 cups)
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 cup frozen garden peas
- 2 tablespoons curry powder (mild or hot, depending on preference)
- 2 tablespoons tomato paste
- 1 cup water or low-sodium broth (beef or chicken)
- Salt and black pepper, to taste
Ingredient Spotlight
Sausages: The star of the show. Look for high-quality pork or beef sausages with a good meat-to-fat ratio — at least 80/20. Avoid pre-cooked or fully cooked sausages; raw fresh sausages give the best caramelization and texture. In US grocery stores, check the butcher case or refrigerated meat section. A great substitute is Italian sausage (mild or sweet) or bratwurst, which have similar fat content and seasoning. If using chicken sausage, choose a version that isn’t too lean (look for 85/15) to ensure juiciness. The fat renders during cooking, creating that golden crust and enriching the gravy.
Curry Powder: This is the backbone of the gravy’s warm, aromatic flavor. Not all curry powders are created equal — I prefer a Madras-style blend for its balanced heat and deep color, but a mild yellow curry works beautifully for a family-friendly version. In the US, you can find good-quality curry powder at any major grocery store — look for brands like Spice Islands, Simply Organic, or Penzeys. Avoid old, stale curry powder; it will taste flat and dusty. To bloom the spices properly, add the curry powder to the hot oil and stir for at least a minute until fragrant. A unique substitution: use 1 tablespoon garam masala plus 1 tablespoon ground turmeric for a similar but slightly sweeter profile.
Onions: A large yellow or sweet onion is my go-to for this caramelized sausages curry onion gravy. Yellow onions have the perfect balance of sweetness and pungency that mellows into a jammy texture during cooking. Sweet onions like Vidalia or Walla Walla will give you an even sweeter gravy without extra sugar. Slice them thinly and uniformly so they cook evenly. If you only have red onions, they work too but will produce a slightly more purple-hued gravy. Avoid white onions, which are too sharp and don’t caramelize as sweetly. ⚠️ Common Mistake to Avoid: overcrowding the pan with onions — cook them in a single layer so they soften and brown properly, not steam.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Pork or beef sausages | Italian sausage (mild or sweet) | Similar fat content; fennel notes add subtle sweetness |
| Curry powder (Madras) | Garam masala + turmeric (1:1) | Sweeter, less heat; deeper turmeric color |
| Yellow onion | Sweet onion (Vidalia or Walla Walla) | Sweeter gravy; slightly softer texture when cooked |
| Frozen garden peas | Fresh shelled peas (in season) or edamame | Fresh peas: brighter flavor; edamame: firmer texture, higher protein |
| Tomato paste | 1 canned tomato, crushed | Less concentrated; thinner gravy, slightly more acidic |
How to Make Golden Caramelized Sausages in Velvety Curry Onion Gravy with Sweet Garden Vegetables — Step-by-Step
Trust me, this recipe is easier than it sounds. I break it down into simple steps so you can follow along without stress. Each step builds on the last, and I share my favorite tips to make every bite perfect.
Step 1: Caramelize the Sausages
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausages in a single layer — don’t crowd them, or they’ll steam instead of browning. Cook for about 8-10 minutes, turning occasionally with tongs, until all sides are deeply golden and caramelized. The goal is a rich mahogany crust. Remove sausages to a plate; don’t wash the pan — those browned bits are flavor gold.
💡 Stella’s Pro Tip: To get an even caramelization, pat the sausages dry with paper towels before adding them to the pan. Moisture is the enemy of browning.
Step 2: Sauté the Onions and Garlic
In the same pan, reduce the heat to medium. Add the sliced onions and cook, stirring often, for 5-7 minutes until they are softened, golden, and beginning to caramelize. The fond from the sausages will lift into the onions, adding incredible flavor. Add the minced garlic and cook for 1 minute more, until fragrant but not browned.
⚠️ Common Mistake to Avoid: Adding garlic too early or at too high heat — it burns quickly and turns bitter. Always cook garlic for just 30-60 seconds after the onions are soft.
Step 3: Build the Curry Gravy
Stir in the curry powder and tomato paste. Cook for 1-2 minutes, stirring constantly, until the curry is fragrant and the tomato paste has darkened slightly. This blooming step is crucial — it wakes up the spices and deepens the gravy’s color. If the mixture seems dry, add a splash of water to keep it moving.
💡 Stella’s Pro Tip: Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan while you stir. That’s where the deepest flavor hides.
Step 4: Simmer with Carrots
Add the sliced carrots and 1 cup of water or broth. Scrape the pan bottom to release any remaining fond. Return the sausages to the pan, nestling them into the liquid. Bring to a gentle simmer, then cover and cook for 15-20 minutes, until the carrots are tender when pierced with a fork. Check halfway through and add another splash of liquid if needed to keep the gravy consistency loose but not watery.
⚠️ Common Mistake to Avoid: Boiling too vigorously — this can make the sausages tough and the gravy greasy. Keep it at a low, gentle simmer.
Step 5: Finish with Peas
Stir in the frozen peas and cook for 2-3 minutes, until they are heated through and bright green. Taste the gravy and adjust seasoning with salt and black pepper. If you want a creamier gravy, stir in a splash of heavy cream or a dollop of yogurt off the heat. Serve hot over rice, mashed potatoes, or with crusty bread to soak up every last drop of this glorious caramelized sausages curry onion gravy.
💡 Stella’s Pro Tip: For the silkiest gravy, use an immersion blender to purée a cup of the cooked onion-carrot mixture (with a little broth) and stir it back in. This enhances the velvety texture without adding cream.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Caramelize sausages | 8-10 min | Deep golden-brown crust all over |
| 2 | Sauté onions and garlic | 6-8 min | Onions soft and golden, garlic fragrant |
| 3 | Bloom curry and tomato paste | 1-2 min | Fragrant, paste darkens slightly |
| 4 | Simmer with carrots and sausages | 15-20 min | Carrots tender, gravy thickened |
| 5 | Add peas and finish | 2-3 min | Peas bright green, gravy coats spoon |
Serving & Presentation
When I serve this caramelized sausages curry onion gravy, I like to spoon it over a bed of fluffy basmati rice or creamy mashed potatoes — both soak up the velvet gravy beautifully. For a lighter option, try it with steamed couscous or quinoa. I always garnish with a sprinkle of fresh cilantro or parsley and a few cracks of black pepper. Sometimes I add a dollop of plain yogurt or labneh on the side for a cool, tangy contrast that mimics the Moroccan way of serving tagines.
The visual appeal is half the pleasure: golden sausages peeking out from a rich amber gravy, dotted with bright orange carrots and green peas. This dish was made for sharing at a family table or for meal prep that actually excites you at lunchtime. In my NYC kitchen, I often serve it with a simple green salad dressed with lemon vinaigrette to cut the richness. For a truly comforting experience, offer warm crusty bread or naan to wipe the bowl clean — that’s the moment my Parisian friends taught me to savor.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Basmati rice, mashed potatoes, couscous | Neutral starch absorbs and balances the rich gravy |
| Sauce / Dip | Plain yogurt, labneh, cucumber raita | Cool, tangy contrast to the warm spices |
| Beverage | Light beer, Sauvignon Blanc, mint tea | Crisp drinks cut through richness; mint tea echoes North African flavors |
| Garnish | Cilantro, parsley, sliced green onion | Adds freshness, color, and a mild herbal note |
Make-Ahead, Storage & Reheating
Life in New York City moves fast, so I love recipes that work ahead. This curry onion gravy sausages dish tastes even better the next day — the flavors meld overnight into something truly magical. Here’s how I store and reheat it to keep that velvety texture intact.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 4 days | Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the gravy as it thickens when chilled. |
| Freezer | Freezer-safe container or zip-top bag | Up to 3 months | Thaw overnight in the refrigerator. Reheat in a covered pan over low heat, stirring occasionally. The peas may soften slightly but the flavor remains excellent. |
| Make-Ahead | In the pan or airtight container | Up to 2 days in advance | Cook completely, cool quickly, and refrigerate. Reheat on the stovetop with a splash of broth. The gravy becomes even more velvety after resting. |
One more thing: if you’re reheating the sausages in the gravy, I recommend slicing them in half before reheating so they heat through evenly without the exterior becoming rubbery. This is a trick I picked up from a Parisian bistro chef who always halved the sausages in his cassoulet for just that reason. The gravy will thicken after refrigeration, so don’t hesitate to add a little water or broth when you reheat — it brings back that velvety consistency.
Variations & Easy Swaps
This golden sausages gravy is wonderfully adaptable. Here are three of my favorite variations, each tested in my own kitchen so you can trust the results.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spiced Sausages | Add 1 tsp cumin, ½ tsp cinnamon, pinch of saffron with the curry | Aromatic, North African twist | Easy (same steps) |
| Dairy-Free Creamy Gravy | Stir in ½ cup coconut milk at the end instead of cream | Vegan / dairy-free diners | Easy |
| Summer Garden Vegetable Version | Add zucchini, bell pepper, and cherry tomatoes with the carrots | Abundant summer produce, more texture | Easy (adds 5 min prep) |
Moroccan Spiced Version
This variation takes me straight back to my mother’s kitchen in Morocco. When you bloom the curry powder, also add 1 teaspoon ground cumin, ½ teaspoon cinnamon, and a generous pinch of saffron threads (crumbled). The cumin and cinnamon add warmth and complexity, while the saffron gives a beautiful golden hue and floral note. The gravy becomes deeply aromatic — perfect served with couscous and a sprinkle of toasted almonds. ⚠️ Common Mistake to Avoid: adding too much cinnamon — it should whisper, not shout.
Dairy-Free Creamy Gravy
For a luscious, dairy-free version that doesn’t sacrifice texture, I stir in ½ cup of full-fat coconut milk at the very end, off the heat. The coconut milk adds a velvety mouthfeel and a subtle sweetness that pairs beautifully with the curry and caramelized onions. It doesn’t taste coconut-forward — it just enriches the gravy. If you want even more creaminess, blend a few tablespoons of cashew butter with water and add it in the last few minutes. This works beautifully for anyone avoiding dairy or following a paleo lifestyle.
Summer Garden Vegetable Version
At the height of summer, when the Union Square Greenmarket overflows with zucchini, bell peppers, and cherry tomatoes, I load them into this gravy. Add 1 diced zucchini, 1 diced bell pepper, and a handful of halved cherry tomatoes along with the carrots. The zucchini softens and absorbs the curry flavor, the bell pepper adds sweetness, and the tomatoes burst into little pockets of tangy juice. This version is lighter and even more colorful — perfect for a warm evening when you want something satisfying but not too heavy. I often serve it with a side of grilled naan brushed with garlic butter. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
What is the best type of sausage to use for caramelizing in a curry onion gravy?
For the best caramelized sausages curry onion gravy, I recommend using high-quality raw pork or beef sausages with a good fat content — at least 80/20 meat-to-fat ratio. Italian sausage (mild or sweet), bratwurst, or traditional British bangers are all excellent choices. Avoid pre-cooked or fully cooked sausages like hot dogs or kielbasa, as they won’t develop the deep golden crust you need. If you’re using chicken or turkey sausage, look for a version that’s not too lean (85/15 is ideal) and prick the casings before cooking to prevent them from bursting. The fat that renders during caramelization not only creates that beautiful crust but also enriches the gravy with savory depth.
Can I substitute fresh garden vegetables with frozen ones in this recipe?
Absolutely — and I do it all the time in my NYC kitchen! Frozen peas are a staple in this recipe, and they work perfectly because they’re picked and frozen at peak ripeness, retaining sweetness and color. For the carrots, I recommend using fresh because they hold their shape better during the 15-20 minute simmer. However, if you only have frozen sliced carrots, add them frozen in step 4 and reduce the simmer time to about 10 minutes to prevent them from turning mushy. Other frozen vegetables like corn, green beans, or mixed vegetables can be added in the last 3-4 minutes of cooking. Just keep in mind that frozen vegetables release more water, so you may need to simmer an extra minute or two to thicken the golden sausages gravy back to a velvety consistency.
How do I prevent the curry gravy from becoming too bitter or burning while cooking?
This is one of the most common concerns I hear about making caramelized sausages curry onion gravy, and the solution is simple: bloom the curry powder in hot oil for only 1-2 minutes, stirring constantly, and never let it sit unattended. Curry powder contains ground spices like cumin, coriander, and turmeric that can burn quickly if the heat is too high or if they’re cooked too long. I always reduce the heat to medium before adding the curry powder and tomato paste mixture. Also, make sure there’s enough fat (from the oil and rendered sausage fat) to coat the spices — a dry pan will cause them to scorch. If you smell a sharp, acrid aroma, you’ve gone too far. When in doubt, add a splash of water or broth immediately to cool the pan and prevent further bitterness. Using fresh curry powder also helps; stale spices are more prone to burning.
What side dishes pair well with golden caramelized sausages in velvety curry onion gravy?
This golden sausages gravy is incredibly versatile when it comes to sides. For a classic, comforting meal, I recommend fluffy basmati rice or creamy mashed potatoes — both soak up the velvety gravy beautifully. If you want something with a bit more texture, try steamed couscous or buttered egg noodles. For a lighter option, serve the curry and sausages over quinoa or cauliflower rice. And don’t forget crusty bread or warm naan to wipe the bowl clean — in my house, that’s the best part. A simple green salad with lemon vinaigrette adds a fresh contrast to the richness. In my own kitchen, I often serve this caramelized sausages curry onion gravy with a side of roasted broccoli or green beans for extra veggies. The beauty of this dish is that it pairs well with almost any starch or vegetable you have on hand.
Can I make this recipe in a slow cooker or Instant Pot?
Yes, you can adapt this golden sausages gravy for both appliances with a few adjustments. For a slow cooker, first caramelize the sausages and sauté the onions, garlic, curry powder, and tomato paste on the stovetop (this step is non-negotiable for flavor). Then transfer everything — including the carrots and broth — to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours. Stir in the frozen peas during the last 15 minutes. For an Instant Pot, use the sauté function to brown the sausages and cook the aromatics, then pressure cook on high for 8 minutes with a quick release. Add the peas and let them warm through using residual heat. Note that the gravy won’t reduce as much in a pressure cooker, so you may need to simmer it on sauté mode for a few minutes after cooking to thicken.
What can I use instead of tomato paste in this curry onion gravy?
If you don’t have tomato paste on hand, there are several effective substitutes for this caramelized sausages curry onion gravy. The best option is to use 1-2 tablespoons of ketchup — it’s thicker than crushed tomatoes but adds sweetness and acidity, which balances the curry. You can also use ¼ cup of crushed tomatoes or tomato sauce, though this will thin the gravy slightly (just simmer a few minutes longer to thicken). Another option is a tablespoon of tomato powder or sun-dried tomato paste if you have it. For a completely different but delicious twist, try substituting with 1 tablespoon of tamarind paste or pomegranate molasses — both add acidity and a subtle fruity note that complements the curry beautifully. If you skip the tomato entirely, the gravy will still be delicious but will lack that deep red-brown color and slight tang.
How can I thicken the gravy if it turns out too thin?
If your golden sausages gravy is thinner than you’d like, there are several quick fixes. The easiest method is to remove the lid and let it simmer uncovered for 5-10 minutes — this allows excess liquid to evaporate and naturally concentrates the flavors. If you need a quicker solution, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering gravy for about a minute until it thickens. Another technique I learned in Paris: mash a few of the cooked carrot rounds against the side of the pan with a wooden spoon and stir them in — they release natural starches that thicken the gravy without altering the flavor. You can also stir in a tablespoon of cream or yogurt, which not only adds body but also enriches the velvety texture. Avoid adding flour directly, as it can form lumps.
Can I use chicken sausages instead of pork or beef?
Yes, chicken sausages work well in this caramelized sausages curry onion gravy, though a few adjustments will ensure the best results. Chicken sausage tends to be leaner, so it won’t render as much fat for browning. To compensate, add an extra tablespoon of olive oil to the pan before searing. I also recommend using chicken sausages with added fat — look for labels that say 85% lean or higher fat content, or choose pre-cooked chicken sausages that are specifically designed for browning. Because chicken cooks faster than pork or beef, reduce the simmer time in step 4 to about 10-12 minutes, checking that the sausages are cooked through (internal temperature of 165°F). If using pre-cooked chicken sausage, add it back to the pan only in the last 10 minutes to prevent it from becoming dry. The flavor will be slightly milder, so you might want to increase the curry powder by half a tablespoon for a bolder taste.
What if I don’t have curry powder? Can I use other spices?
Not to worry — this golden sausages gravy is adaptable! If you don’t have curry powder, you can create a similar warm, aromatic blend using pantry spices. My go-to substitute is a combination of 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric, ½ teaspoon paprika (smoked or sweet), and ¼ teaspoon cayenne or black pepper. This blend mimics the warmth and golden color of curry powder. You can also use garam masala mixed with a little turmeric for a slightly sweeter, more floral profile. Another option: use a teaspoon of ras el hanout — a North African spice blend I grew up with — which adds cumin, ginger, and floral notes. If you have none of these, simply increase the amount of onion and garlic and add ½ teaspoon of smoked paprika for color and depth. The dish will taste different but still delicious.
Can I add cream to this curry onion gravy? How will it change the flavor?
Absolutely! Adding cream transforms this caramelized sausages curry onion gravy into an even richer, more indulgent dish. I often stir in ¼ to ½ cup of heavy cream or half-and-half at the very end, after removing the pan from the heat. The cream mellows the curry’s heat and adds a velvety, luscious texture that coats the sausages and vegetables beautifully. For a lighter option, you can use full-fat coconut milk (which adds a subtle sweetness) or Greek yogurt (which adds tang — just temper it first by stirring a ladleful of hot gravy into the yogurt before adding it to the pan to prevent curdling). A splash of sour cream or crème fraîche also works wonderfully. In my Moroccan-inspired version, I sometimes add a dollop of labneh or thick yogurt on top of each serving rather than stirring it in — that way each bite offers a cool, creamy contrast to the warm spices.
Share Your Version!
I absolutely love hearing how this caramelized sausages curry onion gravy turns out in your kitchen! Did you try one of my variations — or invent your own? Maybe you added a splash of coconut milk, swapped in chicken sausage, or served it over couscous with a sprinkle of fresh cilantro. Whatever you did, I want to know! Drop a star rating and a comment below — your feedback helps other home cooks discover what works best. And if you snapped a photo, please share it on Instagram or Pinterest and tag @stellarecipeblog. I personally read every comment and reply to as many as I can between developing new recipes here in NYC.
One question I’d love you to answer: Did the curry gravy reach that velvety, coating consistency you hoped for? Let me know in the comments — your experience helps me create even better recipes for you. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Golden Caramelized Sausages in Velvety Curry Onion Gravy with Sweet Garden Vegetables
A comforting and flavorful dish featuring caramelized sausages simmered in a rich, velvety curry onion gravy with sweet garden vegetables.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 8 pork or beef sausages
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 cup frozen garden peas
- 2 tablespoons curry powder
- 2 tablespoons tomato paste
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add sausages and cook, turning occasionally, until golden and caramelized on all sides, about 8-10 minutes. Remove sausages and set aside.
- In the same pan, add sliced onion and cook over medium heat, stirring often, until softened and golden, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
- Stir in curry powder and tomato paste, cooking for 1-2 minutes until fragrant.
- Add sliced carrots and about 1 cup of water or broth, scraping up any browned bits from the bottom. Return sausages to the pan. Bring to a simmer, cover, and cook for 15-20 minutes until carrots are tender.
- Stir in frozen peas and cook for 2-3 minutes until heated through. Adjust seasoning with salt and pepper. Serve hot with rice, mashed potatoes, or crusty bread.
Notes
For extra richness, replace water with beef or chicken broth. If desired, add a splash of cream or yogurt at the end for a creamier gravy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: British
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 22g
- Protein: 24g
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