Creamy Curry Stew #Ragu

Ragú® Recipe Contest Entry. A delicious meal served over couscous or rice which has complex flavors as if it's been simmering for hours.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (24 ounce) jar  Ragú® Pasta Sauce (chunky garden variety pasta sauce)
• 1  teaspoon olive oil
• 2 -3  ounces Italian sausage
• 1 1⁄2 cups cauliflower, cut into small pieces
• 1⁄2 cup  canned garbanzo beans, rinsed
• 2  tablespoons water
• 1⁄4 cup pine nuts
• 1  tablespoon curry powder
• 1⁄3 cup sour cream
• 3  cups  cooked warm couscous

Directions

1. In a skillet, brown Italian sausages in oil over med-high heat for 5-7minutes, turn to brown all sides. Add cauliflower and pine nuts sauté for 5 longer or until cauliflower and pine nuts are lightly browned, turning frequently. Transfer sausages to small plate.
2. Meanwhile in a small bowl, add garbanzo beans and water, cover and microwave on high for 2 minutes. Remove skins from garbanzo beans.
3. In a 2 ½ quart sauce pan, combine together Ragu Chunky Garden Variety sauce with cauliflower, pine nuts, garbanzo beans and curry powder.
4. Cut sausages in ¼” slices, add to Ragu. Stir, cover and simmer on low for 30 minutes. Stir occasionally.
5. Prepare couscous according to package directions.
6. 5 minutes before serving, stir sour cream in Ragu and heat through.
7. Serve on top of couscous.