6 servings (1/2 cup with 5 slices sausage)
Ingredients:
4 turkey sausages
1/2 cup onion, sliced
2 tsp minced garlic
1 tbsp curry powder
2 cups chicken broth
2 medium carrots, sliced
1 tsp swerve brown sugar
1/2 tsp table salt
1/2 tsp black pepper
1 cup black beans, drained and rinsed
1 cup green peas
1 tbsp cornstarch
2 tbsp water
Directions:
Add sausages to a sprayed large skillet and heat on medium high.
Cook sausages, turning to brown all over then remove. Remove and set aside.
In the same skillet, add the onion and cook for a couple of minutes. Add the garlic and cook for a minute more.
Add the curry powder and stir for 30 seconds.
Pour in the chicken stock and mix.
Add carrots, sugar, salt and pepper and stir well. Simmer for 10 minutes.
Slice sausages into 8 pieces on the diagonal. Add sausages.
Add peas and black beans, bring to a simmer. Simmer for another 5 minutes.
Make a cornstarch slurry with 1 tbsp of cornstarch with 2 tbsp water. Add back into the mixture.
Bring to a boil and cook for another 3 minutes or until sauce thickens.
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