Sausage & Madras Curry Veggies
I got some organic curry chicken sausage from my local farmer's market, but was stumped about how to cook it. I just experimented, and this recipe is the result. I used the curry chicken sausage the first time I made this, but the second time I used an Italian-style chicken sausage, and it was good too.
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INGREDIENTS
Nutrition- 1lb chicken sausage, sliced
- 1
- 1
- 1⁄3lb pea pods
- 2tablespoons unsalted butter
- 4
- 1tablespoon Madras curry powder
- 2teaspoons brown sugar
- 1⁄4teaspoon ground ginger
- 1⁄2teaspoon salt
- 3⁄4cup 2% low-fat milk
- 1⁄2teaspoon cornstarch
- 3cups cooked brown rice
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DIRECTIONS
- Cook sausage in wok over medium heat for 8-10 minutes, or until desired crispiness. Remove, and set aside on a paper towel.
- Melt butter in wok over medium heat, then add green onions and curry powder and stir for one minute. Blend in brown sugar, ginger and salt, and stir until mixture is smooth and bubbly.
- Add carrots, and stir to coat. Stir-fry over high heat for for 5 minutes, or until carrots are tender-crisp.
- Add bell pepper, pea pods, milk, and cornstarch to wok. Mix well, cover, and lower heat. Simmer for 8-10 minutes, or until all vegetables are cooked.
- Mix in cooked sausage, and stir for 1 more minute, or until hot. Serve over brown rice.
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