Nigel has been craving curry. I needed to throw together a very fast meal with what I had on hand and this is what I came up with. You could also include some fava beans if you like, or add some potato chunks. The kale can be swapped out for the stir fry mix or added with, to make a bigger, more veg-centric soup.
2 Sausages, casings removed - most flavors will work, but preferably not too fatty
1 stalk Green Garlic, minced
1 to 2 TB Coconut Oil, depending on how fatty the sausage
1 can Coconut Milk
15 oz Eatwell Chicken Stock
1 bag Stir Fry Mix, rough chopped
2 tsp ground Cumin
2 tsp ground Mustard Seed
1/2 tsp ground Cinnamon
Chili Flakes to taste
1 TB Curry Paste, more or less according to your preference
Salt, to taste
In a heavy bottomed pot heat to medium-high and cook the sausage. Break it apart while cooking so you don’t have any large chunks. If there is little fat, add the coconut oil during this process. Remove the cooked sausage from the pot. If there is a lot of fat, separate the fat from the meat and discard. Next add the coconut oil, and the spices, stir and cook until fragrant. Then add the garlic, cook another minute or two. Next add the stir fry mix. Stir well to coat and cook until wilted. Add the stock, coconut milk and put the sausage in as well. Stir, put the lid on and cook until flavors are well merged. Taste and adjust seasoning if you like.
I made this in my InstantPot, so 30 minutes is all you need for a soup that tastes like it has been on the stove most of the day.