Best Curried Sausage And Kale Recipes

SAUSAGE-TOMATO COCONUT CURRY

Sausage-Tomato Coconut Curry image

Made in one pan, this easy and tasty recipe can be altered to fit vegetarian diets. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, cut into 1/2-inch slices
1 medium onion, chopped
2 tablespoons red curry paste
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (13.66 ounces) coconut milk
2 cups chopped fresh spinach
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked rice

Steps:

In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.

Nutrition Facts : Calories 560 calories, Fat 30g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 1139mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

CURRIED SAUSAGE AND KALE

Curried Sausage and Kale image

This recipe is based on a dish my mother used to make. Substituting the Israeli couscous for normal couscous and adding the kale and sundried tomatoes really improves on her basic recipe and makes this a complete one-dish meal.

Provided by ZANE T.

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 red onion
1 stalk celery
1 carrot
1 tablespoon olive oil
1 lb bulk Italian sausage
1 bunch kale
2 cups chicken stock or 2 cups water
1 tablespoon curry powder
2 tablespoons balsamic vinegar
1 cup israeli couscous (pearl)

Steps:

Place onion, celery and carrot into a food processor and fine chop.
Chop kale into 1" pieces and set aside in a bowl.
Saute the mixture with the olive oil in a large sauce pot (at least 4qt.) until onions are soft at med-high temperature (about 5 minutes).
Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture).
Add kale to the mixture. Saute kale until it turns bright green (about 1-2 minutes).
Turn heat to high. Add stock, curry powder and vinegar and bring to a boil.
Add Israeli couscous and return to a boil.
Turn heat down to low and simmer until couscous is done (about 20 minutes).
Set aside for approximately 5 minutes and serve.

Nutrition Facts : Calories 456.3, Fat 27.5, SaturatedFat 9.2, Cholesterol 59.9, Sodium 699.7, Carbohydrate 33.4, Fiber 3.2, Sugar 3.5, Protein 18.1