Variety is the spice of life; and in the cold winter months, we all need a little bit of spice to pep things up! We also need food that’s fast and filling, which keeps the home fires burning and holds the cold at bay. Well this dish fits the bill on all fronts. It’s ready in under 30 minutes, yet tastes like you’ve toiled for hours! This makes it the perfect week-night dinner for when you’re back late from work but still want to enjoy a good home-cooked meal that’s all about food not just fuel…
The ingredients I use here may sound exotic, but they can be substituted for anything you have to hand. I used German Bratwurst (very quick to cook & absolutely delicious), plus French Chaource cheese. But any robust pork sausage and firm white-rinded cows’ or goats’ cheese will do the job. Try this with brie or camembert; bangers or hotdogs. The principals are the same for whatever you choose – so enjoy the freedom and go with what’s simple. The best food is never overly complicated!
The only real carbohydrate here comes from the courgettes. But at 1.3g of net carbs per 100g, you’ll have no worries about going overboard on the starch! This makes the dish perfect for diabetics or those on a low-carb regime, such as the ketogenic diet or paleo-plan. Dependent on your sausages there’s no gluten either, so those with an intolerance or coeliacs will be well catered for.
Start by slicing an onion and sautéing this a little butter and oil. Add in chopped celery then a good teaspoonful of pre-prepared red-curry paste or dried curry powder. If you like things hotter, add some chilli powder or a finely chopped red chilli. Then simply pour in a can of chopped tomatoes, crumble in a chicken stock-cube, crush in a clove of garlic & stir the lot round, making sure to season it well. Finally sprinkle on a little sweetener to ‘brighten’ the chilli; lay your bratwurst on top, then into a hot oven it goes for 20 minutes until the sausages are golden brown and cooked to perfection!
Meanwhile, slice your courgette into thin yet handsome chunks, and sauté in a good spoonful of butter. Crush in another clove or garlic and sprinkle on some dried herbs (oregano, basil, sage or thyme are ideal). Once the vegetables have started to soften (circa 2 minutes), slice your cheese and lay this in thick wedges over the surface. Then simply transfer the pan to the top of the oven for 15 minutes to allow the cheese to melt and turn golden brown and bubbly.
Voila! Your low-carb feast is prepared! Serve it with a generous spoonful of good quality mild mustard and dig in whilst the lot is still piping hot! Minimum effort; maximum reward. What could be better!
Browse this and other recipes by picture on my pinterest page: country walks in ketosis pinterest.
Thanks for reading and bon ap!
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