Vegan sausage and kale curry

Vegan Sausage and Kale Curry

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.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


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

Vegan Sausage and Kale Curry

Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword kale, sausage curry, vegan curry, vegan recipe

Vegan sausage and kale curry

JOIN MY PATREON MEMBERSHIP SITE
RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING LESSONS


vegan new potatoes with vegan chorizo sausage

New Potatoes with Vegan Chorizo Sausages

Continuing with my obsession with vegan sausages, this New Potatoes with Vegan Chorizo Sausages is another way of throwing together a simple meal using a couple of pre-made ingredients. In this instance: sausages and pesto. The chorizo style of vegan sausage works best for this recipe, which, along with the pesto, gives the whole dish

read more New Potatoes with Vegan Chorizo Sausages

vegan blueberry pancakes

Vegan Blueberry and Lemon Pancakes

The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that

read more Vegan Blueberry and Lemon Pancakes

Dry Curry of Cabbage and Roast Tomatoes

A dry vegetable curry is a new concept for me, having always had curries that are full of sauce. The possibilities for a dry curry are as varied as those for a sauce one, the only real difference is that you omit the liquid. This omission can also make the cooking time shorter, which is

read more Dry Curry of Cabbage and Roast Tomatoes

vegan bolognese recipe

Vegan Bolognese (Batch Recipe)

I’ve come up with a couple of vegan Bolognese recipes over the years, that usually have a few extra ingredients in them, such as butternut squash or sweet potato. This Bolognese recipe I wanted to keep as traditional as I could, without any embellishment. I also wanted to make a very rich tomato sauce, which

read more Vegan Bolognese (Batch Recipe)

vegan shortbread biscuits

Vegan Chocolate Chip Shortbread Biscuits

Vegan shortbread is actually really easy to make. So easy, in fact, that once you see how much the payoff outweighs the work you’ll be making it all the time. You can buy vegan shortbread these days, which is fine for when you’re feeling lazy or want an immediate sweet snack, but the full flavour

read more Vegan Chocolate Chip Shortbread Biscuits

Mooli and spinach dal

Vegan Mooli and Spinach Dal

Mooli, or Daikon, is a mild-flavoured white radish native to East Asia. It is used throughout the region in a variety of different ways, from pickles, salads and garnishes to soups and other hot meals. You can pick it up now in lots of places here in the UK. Your local greengrocer will often stock

read more Vegan Mooli and Spinach Dal

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply