Sausage and Chickpea Curry

by Lucas
Created • Updated
From the cookbook You Suck At Cooking

Ingredients

  • 4 links Italian sausage
  • 2 tablespoons olive oil
  • 1 large red or yellow onion, diced
  • 2 red bell peppers, sliced
  • 1 (13.5-ounce) can coconut milk
  • 2 to 3 tablespoons Indian curry paste of choice
  • 1 teaspoon brown sugar
  • 1/2 teaspoon fine sea salt
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • Freshly ground black pepper
  • Rice, for serving (optional)
  • Chopped cilantro or parsley, for garnish (optional)

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Arrange the sausages on the baking sheet and bake for 15 minutes, or until almost cooked through.
  3. Meanwhile, in a medium saucepan, heat the olive oil over medium heat until it shimmers like a desert mirage on a nice sunny day when you’re out of water and close to death and wish you would have just followed the goddamn map in the first place. Add the onion and cook, stirring, for 2 minutes, or until slightly softened.
  4. Add the bell peppers and continue cooking for 5 minutes, or until the peppers start to soften and the onions turn golden. Add the coconut milk, curry paste, brown sugar, salt, and chickpeas and wangjangle until combined.
  5. Remove the sausages from the oven and cut into 1/2-inch slices. Add the sausage to the saucepan and wangjangle until submerged, using the opposite hand you used for the first wangjangling to make it taste less predictable.
  6. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes, until the sausages are cooked through and the sauce has thickened. Add black pepper to taste. Serve the curry on its own, or on top of rice. Add a small handful of chopped cilantro or parsley if you want something fresh, herby, and green.