Aussie curried carrot sausages with turmeric zucchini rice (vegan + gluten, grain, nut & sugar-free) … comfort food in a bowl

Hi all, 

I remember this recipe as a young child, as a vegetarian I hated it for obvious reasons, but loved the sauce. I’ve tried to replicate it as best as I could. It doesn’t contain the usual peas & sultanas, but is a pretty good match. 

This is a fabulous recipe for those using a VLCD eating plan for better health, including the Optifast Intensive phase. 

This one is also great for people with IBS and/or using a FODMAPs, as no cauliflower, cabbage or broccoli has been used. There is however onion. I’ll leave it with you.

& hope you enjoy it !

Joni x

8 curried carrot sausages optifast intensive

 

2 curried carrot sausages optifast intensive

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Aussie curried carrot sausages with turmeric zucchini rice (vegan + grain. gluten, nut & sugar-free)
Serves 4
A great Aussie Winter favourite, using marinated carrots as the "sausages" with a no sugar sauce, still has all the elements we love about this dish, just super healthy !
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 tbs peanut oil
  2. 1 medium brown onion, sliced
  3. 3 mediumcarrots, peeled & diced
  4. 2 tbs Low cal BBQ sauce
  5. 1 1/2 tbs Keens curry powder
  6. 1 stick celery, diced
  7. 1 zucchini, diced
  8. 1 cup stock (I use Massel vegan chicken stock)
  9. 400g can diced tomatoes
  10. 1 cup of fresh green beans (or frozen ones) cut into 1cm lengths
Instructions
  1. Mix the BBQ sauce with the diced carrots (see pic) to marinade.
  2. Heat a tablespoon of oil in large saucepan, cook onion & curry powder, stiring for about 3 mins, until starting to brown up. Add a cup of stock. Let cook for a further 5 mins. Blitz roughly until puréed & set aside in a small bowl.
  3. In the same pan heat another tablespoon of the peanut oil to hot. Add the carrot pieces & cook until brown on all sides. NB. These will splatter a little bit, so if you have a cover, use it.
  4. Add the onion puree, zucchini, stock and tomatoes, simmer, uncovered for about 15 mins until vegetables are cooked through. Add some water if it gets too dry.
  5. Add green beans & cook a further 5 mins until thickened & the beans are heated through.
Notes
  1. Serve with zucchini or cauliflower rice, carrot or cauliflower mash.
  2. Recipe for zucchini turmeric rice is below.
  3. Freezes well. Keep in fridge for as least five days.
  4. Excellent for people on FODMAPs or with IBS as it contains no cauliflower or brocoli
Opti Cook http://www.opticook.org/
curried carrot sauages 022 

Turmeric Zucchini Rice
Yields 4
A tasty accompaniment to any warm winter stew or curry.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 4 Zucchini, peeled & spiralised
  2. 1 tbs turmeric
  3. 1/2 cup stock, I use Massel vegan chicken stock
Instructions
  1. Spiralise the zucchini, then chop finely until it is the size of basmati rice, like small grains.
  2. Warm the stock & mix in the turmeric.
  3. Heat a fry pan or large wide pot heated to medium/high. Once hot, add both zucchini rice & turmeric/stock mixture. NB: Do not use a small saucepan or it will go mushy with the added water.
  4. Stir for approx. 5-8 mins until cooked to your liking & all the stock has been absorbed. Be careful not to overcook or it can go mushy.
Notes
  1. This doesn't freeze well at all. It does keep in the fridge for at least five days.
  2. This is excellent for any heavy casserole/hot pot/curry as an alternative to Basmati rice, as it gives a longer grain in texture than the cauliflower rice does. I think it tastes nicer too !
  3. If you want to do less, just halve or quarter all the ingredients.
Opti Cook http://www.opticook.org/
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