Savory Curry Sausage and Vegetable Stew
- 600 g (1.3 lbs) bologna sausage, sliced into thin strips
- 3 medium carrots, sliced into thin rounds
- 1 large yellow onion, peeled and chopped
- 240 ml (1 cup) heavy cream
- 240 ml (1 cup) water
- 65 g (2.3 oz) baby spinach
- 30 ml (2 tablespoons) tomato puree
- 15 ml (1 tablespoon) butter
- 1 teaspoon yellow curry powder
- 0.5 teaspoon salt
- 1 teaspoon ground black pepper
1. In a large pan, melt the butter over medium heat. Add the chopped onion and sliced carrots, cooking until tender and lightly browned.
2. Add the sliced sausage to the pan and cook until browned, breaking it up into smaller pieces as it cooks.
3. Stir in the tomato puree, curry powder, salt, and pepper. Cook for an additional 1 to 2 minutes.
4. Pour in 250 ml (1 cup) of water and 200 ml (3/4 cup) of heavy cream, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 to 7 minutes, or until the sauce has thickened slightly.
5. Gently stir in the baby spinach and cook until wilted.
6. Serve the stew hot, accompanied by a side of basmati rice. Garnish with fresh parsley or cilantro if desired. Be careful when handling hot cookware and cutting vegetables to avoid burns or cuts.
- large pan
- cutting board
- knife
- spoon
- measuring cups and spoons
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