I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed them into a curry dish, again. I know but it’s never too much curry for us 🙂
I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.
How can he do that is a mystery to me 🙂
What I used:
- 1 head cauliflower
- 4 spicy Italian sausages ( 450 g )
- 1/2 package curry paste (Kitchens of India)
- 1/2 package spaghetti
- 5o ml cream
- 1 teaspoon dry dill
- salt and black pepper
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- chicken broth – home made if you have
- 1/2 (350 ml) bottle of strained tomato paste
How you do it:
In a skillet add the chicken broth and let it simmer for 2-3 minutes. Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.
Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )
Prepare the sauce:
Add the chicken broth and curry pasta, tomato sauce and cream into a small bowl and mix well.
Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.
Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.
Bon Appetite !