Curried Vegetables w/ Chicken Sausage

Curried Vegetables & Chix Sausage

Curried Vegetables are the perfect way to add a new dimension to seasonal line-blurring vegetables.

Summer squash and zucchini are a remainder of summer’s bounty. Maybe this dish is crossing the line of summer to fall, but we are daring in the kitchen and will hold on as long as we can, even if that means blurring the boundary between seasons. Curry is a great seasoning throughout the year, but with the deep overtones, I love it in the cooler months, ok, it’s Maine, the colder months.  You can make your own curry blend, or if you have a go to that you buy or have on hand, that works just as well.

Curry blends are different the world over.

Jamaican curry is different from the British version known as Madras Curry Powder.  Indian curry blends can vary from region to region. These are a few links to try: Hari Ghotra , South Indian Curry Spice Blend, Basic Curry Powder Recipe, Thai Curry Paste, Thai Curry Powder. What you will find is that the flavors are all a bit different, the ingredients overlap, change, and the quantities go up and down. Each one is unique and once you get the hang of toasting spices (blooming is the actual word), decide what flavors you want to stress, you will have created your own blend.  

Curried Vegetables w/ Chicken Sausage

Serves: 4
Cooking Time: 30


  • 4 chicken sausages
  • 1 zucchini, large
  • 1 summer squash, large
  • 1 large onion
  • 2 sweet peppers (orange, red, yellow)
  • 2 TBSP curry powder (either DIY from recipe suggested above or pre-made blend)
  • 2 floz/60ml safflower, sunflower, or olive oil
  • salt and pepper



Clean and slice zucchini, summer squash, onion and peppers.


Set aside.


Heat oil in a large skillet and add onions. Sauté until translucent.


Add zucchini, summer squash, and peppers.


Cook until softened over a low heat.


Add curry powder, salt and pepper. Set aside if sausages are not ready.


Prepare grill or broiler for sausages.


Place sausages on a sheet pan for the broiler and place directly on the grill grate, if grilling outside.


Grill sausages until they are golden brown and start to pop open.


Reheat the curried vegetables if necessary.


Serve on a platter or on individual plates - place a mound of vegetables and then top with the chicken sausage.


The sausages can be served on top of the curried vegetables or on the side. Make a vegan meal by serving with a grain of bean dish on the side. Go vegetarian by adding tofu or paneer (Indian cheese). Can be used as a topping for chicken breasts, hamburgers or hot dogs.

Curried vegetables, such as onions and peppers, are a sure sign of the onslaught of Autumn. Click To Tweet
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