Ingredients with Measurements:
- 4 Currywurst sausages
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the curry powder, cumin, coriander, paprika, turmeric, and cayenne pepper to the skillet and cook for 1-2 minutes, stirring constantly.
4. Add the coconut milk, tomato paste, honey, apple cider vinegar, salt, and pepper to the skillet. Whisk until well combined.
5. Bring the sauce to a simmer and cook for 5-7 minutes, until it thickens slightly.
6. Place the Currywurst sausages in a baking dish and pour the curry-coconut sauce over them.
7. Bake the Currywurst in the preheated oven for 25-30 minutes, until the sauce is bubbly and the sausages are cooked through.
8. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 465
Fat: 40g
Carbohydrates: 16g
Protein: 15g
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- You can use any type of sausage instead of Currywurst.
- You can use vegetable oil instead of olive oil.
- You can use any type of onion instead of chopped onion.
- You can use ginger instead of garlic.
- You can use any type of curry powder instead of the specified one.
- You can use any type of milk instead of coconut milk.
- You can use any type of sweetener instead of honey.
- You can use any type of vinegar instead of apple cider vinegar.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the sauce.
- You can use chicken or tofu instead of sausages.
- You can make the sauce spicier by adding more cayenne pepper or chili flakes.
- You can make the sauce creamier by adding a tablespoon of butter or cream.
Tips and tricks:
- Make sure to whisk the sauce well to prevent lumps.
- You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
- You can freeze the sauce for up to 3 months.
- You can grill the sausages instead of baking them for a smokier flavor.
- You can serve the Currywurst with a side of fries or bread.
Storage instructions:
Store any leftover Currywurst in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Currywurst in the microwave or oven until heated through.
Presentation ideas:
Serve the Currywurst on a platter with the sauce drizzled over it. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- German potato salad
- Coleslaw
- Grilled vegetables
Suggested side dishes:
- Fries
- Bread
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or milk to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the sausages until they are fully cooked.
- Store any leftover Currywurst in the refrigerator and consume within 3 days.
Food history:
Currywurst is a popular street food in Germany, particularly in Berlin. It consists of a grilled or fried sausage that is sliced and served with a curry ketchup sauce.
Flavor profiles:
The Currywurst has a smoky and savory flavor, while the curry-coconut sauce is creamy, slightly sweet, and spicy.
Serving suggestions:
Serve the Currywurst with a side of fries or bread and a cold beer for an authentic German experience.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Spicy, Tangy, Savory, Coconutty, Curry, Curry-Flavored