This vegan sausage and kale curry is ready to eat in just under an hour. It uses very simple ingredients, with just a few spices that you can pick up from your local supermarket and have on hand for future dishes. You can use frozen or fresh vegan sausages, and if you’re not a fan then replace the sausages with any chunky vegetable, such as squash, aubergine or mushrooms. Vegan chicken is also a great alternative.
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The sauce in this one is a very basic tomato-based sauce made up of vegetable stock and tomato puree, something I saw being used in a Italian recipe. Vegan Greek-style yoghurt also helps to give it a silky, creamy texture. This is a very basic but delicious curry that you can serve with a variety of sides. Try it with my Butternut Squash and Date Pilau and my Restaurant-Style Vegan Naan Bread.
Vegan Sausage and Kale Curry
- Easy to Make Gluten-Free
- 2 tbsp coconut oil
- 6-8 vegan sausages cut to about 1 inch in length
- 1 onion sliced
- 1 red or orange pepper sliced
- 3 tsp garlic puree
- 1 tsp ginger puree
- 4-6 black kale leaved washes, stalks removed and sliced to about 1 inch in size
- 2 medium ripe tomatoes cut into wedges
- 2 tbsp biryani masala spice blend or other curry blend
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 3 heaped tbsp vegan yoghurt I used Greek style
- 400 ml veg stock
- 100 g tomato puree
- A handful of chopped coriander to serve
- Heat the oil in a saucepan or wok and fry the sausage pieces for about 5 minutes, until browned on the outside. Now add the onion and the pepper and cook for another 5-8 minutes, stirring often, until they are soft and cooked through. Add the garlic and ginger and give it another 2 minutes.
- Now put in the kale and the tomato wedges and cook until they are softened (4-5 minutes).
- Put in all of the spices and cook them through, then spoon in the yoghurt and mix thoroughly. While the yoghurt is cooking, mix together the veg stock and tomato puree, pour the mix into the curry and bring to the boil.
- Simmer for about 30 minutes, until the sauce has thickened and reduced. Season to taste and serve with the chopped coriander.
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