Aussie curried carrot sausages with turmeric zucchini rice (vegan + gluten, grain, nut & sugar-free) … comfort food in a bowl
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 !
- 2 tbs peanut oil
- 1 medium brown onion, sliced
- 3 mediumcarrots, peeled & diced
- 2 tbs Low cal BBQ sauce
- 1 1/2 tbs Keens curry powder
- 1 stick celery, diced
- 1 zucchini, diced
- 1 cup stock (I use Massel vegan chicken stock)
- 400g can diced tomatoes
- 1 cup of fresh green beans (or frozen ones) cut into 1cm lengths
- Mix the BBQ sauce with the diced carrots (see pic) to marinade.
- 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.
- 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.
- 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.
- Add green beans & cook a further 5 mins until thickened & the beans are heated through.
- Serve with zucchini or cauliflower rice, carrot or cauliflower mash.
- Recipe for zucchini turmeric rice is below.
- Freezes well. Keep in fridge for as least five days.
- Excellent for people on FODMAPs or with IBS as it contains no cauliflower or brocoli
- 4 Zucchini, peeled & spiralised
- 1 tbs turmeric
- 1/2 cup stock, I use Massel vegan chicken stock
- Spiralise the zucchini, then chop finely until it is the size of basmati rice, like small grains.
- Warm the stock & mix in the turmeric.
- 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.
- 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.
- This doesn't freeze well at all. It does keep in the fridge for at least five days.
- 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 !
- If you want to do less, just halve or quarter all the ingredients.