Toddler friendly, Paleo curried sausages

What I love about the paleo lifestyle is that the more you learn about raw ingredients, the more you realise just how easy it is to recreate and put a healthy spin on the old fashioned comfort foods. 

Curried sausages is one of my husbands favourite meals. Its certainly not fancy, just a simple family meal. It's a meal that he ate weekly as a child and probably gives him a little nostalgia from his childhood. 

Coming from a half Italian, half Middle Eastern family, I personally never ate this dish as a child it certainly didn't make its way into the frequent Lasagna's and Kofta's that were on our family meal plan.  So when I first met my husband (almost 9 years ago) and he asked me to make him curried sausages, I went to the supermarket and picked up a packet mix, added some snags and called it a day. If only I knew then just how easy it was to make that exact same dish from scratch, free of all the additives and fillers and full of flavour and nourishing ingredients. Oh how times have changed! 

This recipe got a huge thumbs up from my hubs and it will become a frequent in our household. 

I served  it over Cauliflower and Zucchini Rice, with a side of Kale Chips, Sweet Potato & ferments .. Pic of Lady Lalo's plate below. 

Ingredients: 

6 x Organic Grassfed Beef sausages (gluten free)

1 x onion (sliced thinly)

1/4 teaspoon Mild Curry Powder

1/2 teaspoon Turmeric Powder

1 cup Organic Frozen Peas

1/2 cup Bone Broth

1 cup Organic Coconut Cream

1/4 teaspoon Herbamare (vegetable powder with organic Sea Salt)

Method: 

I used my Pressure cooker but you could do this in a slow cooker or on the stove top. 

1. Brown off sausages in coconut oil, remove and set aside. 

2. Sauté onion until translucent. 

3. Add dried spices into the onions and mix through until they become aromatic. 

4. Add in Peas and stir through

5. Add Bone Broth and Coconot cream and whisk over medium heat. 

6. Cut sausages into bite size pieces and add into the sauce. Lid on and pressure cook for 15 minutes. 

Cauliflower & Zucchini Rice Method:

1. Cut up 1 full cauliflower and 2 small zucchini

2. Add Cauliflower into a food processor and process until it has reached a rice like consistancy. Pour into a large ceramic baking tray. Do the same for the zucchini and mix into the Cauliflower.

3. Toss through some coconut oil (or good quality extra virgin Olive Oil) and some Himalayan salt and into the oven on 180 for 15 mins or until the cauliflower is tender. 

Serve with any dish just as you would with regular rice. The kids won't even know the difference and they are getting an extra hit of veggies with their dinner! Winning!!! 

I truly hope you enjoy this recipe, feel free to leave any feedback in the comments box below. 

Love & Gratitude 

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