Curry Potato and Chana with Sausage

Curry Potato and Chana with Sausage

Dig into a taste of the Caribbean with this Trinidadian style curry. Stewed potatoes, lentils and chickpeas are simmered with a curry broth in this one pot meal. Our premium Sausages bring depth, and add a delicious protein hit. Ready in 45 minutes, serve over rice with a side of roti for a hearty and budget-friendly meal that’s easy to make. Great for leftovers, it’s sure to be a family favourite.




10 Mins

Cook Time

45 Mins



1 tbsp vegetable oil

3 Schneiders Oktoberfest Dinner Sausages, sliced

1 onion, chopped

6 cloves garlic, smashed and peeled

2 tbsp West Indian Madras-style curry powder

1 tsp ground cumin

½ tsp salt

1 tbsp tomato paste

4 cups chicken or vegetable broth

1/3 cup dry red lentils

4 medium yellow-flesh potatoes, peeled and quartered

1 can (540 mL) chickpeas, drained and rinsed

3 tbsp chopped fresh cilantro


In Dutch oven, heat oil over medium-high heat. Cook sausage and onion until light golden, stirring occasionally, about 6 minutes. Add garlic, curry powder, cumin and salt; cook, stirring, until spices darken slightly, 1 to 2 minutes. Add tomato paste; cook, stirring for 1 minute. Add broth, scraping up brown bits with spoon; bring to boil.

Add lentils, potatoes and chickpeas. Reduce heat to simmer; cook, gently stirring occasionally, until potatoes are soft, about 25 minutes.

Sprinkle with cilantro.

Tips (not mandatory): You can find West Indian (Trinidadian, Guyanese or Jamaican) Madras curry powders in many specialty stores or in the international aisle of many supermarkets. In a pinch, use regular mild curry powder.

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