Description
A hearty one-pot Indian-inspired stew featuring spicy sausage, pinto beans, potatoes, onions, and asparagus simmered in beef broth with turmeric, curry powder, ginger, and cayenne for bold heat. Tomatoes and a squeeze of lemon add brightness while creamed corn provides subtle creaminess without heaviness. Ready in about 40 minutes, this filling dish packs protein and fiber for a healthy, satisfying meal.
Cultural Background
This dish draws from Indian curry traditions where aromatic spices like turmeric, curry powder, and ginger are bloomed in oil to build flavor in one-pot stews, a technique common in home cooking across India for efficient, flavorful meals. Sausage curries emerged in Anglo-Indian and Mangalorean communities blending local spices with introduced meats like sausages from British colonial influences. The addition of beans and potatoes reflects hearty vegetable-forward adaptations popular in regional Indian stews for sustenance and nutrition.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 6
DIFFICULTY: Easy
Ingredients
- 1 lb spicy sausage sliced into 1/2-inch rounds
- 2 medium potatoes diced into 1-inch cubes
- 1 large onion diced
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 2 cans (15 oz each) pinto beans or chili beans drained and rinsed
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (14.75 oz) creamed corn
- 1 lemon juiced
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper or more to taste
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sriracha or to taste
- 1 tbsp butter optional for finishing
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add the sliced spicy sausage. Cook for 5-7 minutes stirring occasionally until browned on all sides and some fat renders out then remove the sausage with a slotted spoon and set aside leaving the drippings in the pot.
- Add the diced onion to the pot and saute for 3-4 minutes until softened and translucent stirring frequently.
- Stir in the curry powder turmeric ground ginger cayenne garlic powder and onion powder and cook for 1 minute until fragrant to bloom the spices.
- Add the diced potatoes beef broth and diced tomatoes with their juices. Bring to a boil then reduce to a simmer cover and cook for 10 minutes until the potatoes are starting to soften.
- Return the browned sausage to the pot along with the drained pinto or chili beans and creamed corn. Stir in the sriracha salt and black pepper to taste. Simmer uncovered for 8-10 minutes until the potatoes are fully tender and the stew has thickened slightly.
- Add the asparagus pieces in the last 3-4 minutes of cooking so they remain bright green and crisp-tender. Remove from heat stir in the juice of one lemon and optional butter for richness. Taste and adjust seasoning with more cayenne sriracha or salt if desired for extra heat and flavor.
Tips
- Brown the sausage well first to develop deep savory flavor and render fat that helps toast the spices.
- Do not overcook the asparagus add it near the end to preserve its vibrant color texture and nutrients.
- For a milder version reduce cayenne and sriracha or substitute sweet sausage if spicy sausage is unavailable.
Nutrition
Calories: 420
Protein: 22g
Carbs: 48g
Fat: 16g