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Week of 9/18/23

Currywurst with Zucchini Spears
and green salad with cucumbers and apples

Active: 25 Total: 25
Original GF Paleo Vegetarian
Currywurst with Zucchini Spears

Currywurst is a popular German street food consisting of sliced bratwurst, fries, and curry ketchup for dipping. It's also a fun and easy meal to make at home! We've made it more paleo-friendly with a crisp salad and roasted zucchini spears.
Smarts #1: We recommend using a mild curry powder here so you can get lots of good curry flavor without too much heat. Feel free to adjust the amount to suit your taste.
Smarts #2: If you can't find a paleo-friendly ketchup or prefer not to use one, you can use tomato sauce in its place. The end result will be less sweet, but still delicious.

Tags
Quick and Easy, Air-Fryer Friendly
Proteins
Sausage
Cuisines
European - Western
Save recipe
35

Ingredients

Metric
Servings:
4
Currywurst with Zucchini Spears:
  • Zucchini - 1 lb , sliced into spears
  • Ketchup, paleo-friendly - 1 cup (sub tomato sauce)
  • Curry powder, mild - 1 1/2 Tbsp (plus extra for serving)
  • Onion powder - 1 tsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Chili powder - 1 tsp
  • Bragg's / coconut aminos - 1 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sausage, German-style bratwurst - 1 lb (sub any smoked or pre-cooked sausage links)
Green Salad with Cucumbers and Apples:
  • Mustard, Dijon or deli-style - 3 Tbsp
  • Honey - 1 1/2 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, cooking - 3 Tbsp
  • Lettuce, romaine - 1 head , chopped
  • Cucumbers - 8 oz , chopped
  • Apples - 1 , chopped

Prep

  1. Make Dressing - (If prepping right before cooking, get oven heating for zucchini before continuing with prep.) Whisk together mustard, honey, and vinegar. Add cooking oil (portion for salad) slowly while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead.)

  2. Zucchini - Prep as directed. (Can be done up to 5 days ahead)

  3. Make curry ketchup - In a medium bowl, combine ketchup, curry powder, onion powder, garlic powder, paprika, chili powder, and aminos. Whisk until well combined and season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Lettuce / Cucumbers / Apples - Prep as directed.

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Make

  1. Heat oven to 400 F / 204 C degrees.

  2. Toss zucchini with first portion of cooking oil (portion for currywurst) and some salt and pepper and spread out on a baking sheet. Roast for 18 to 22 minutes, or until golden brown and tender.

  3. While zucchini roasts, heat a large skillet with second portion of cooking oil (portion for currywurst) over medium heat. Add sausage links to heated oil and cook, turning occasionally, until sausage is browned on all sides and internal temperature reaches 160 F / 71 C, 10 to 15 minutes. (If using pre-cooked sausage, cook just until browned and heated through.) Transfer sausage links to a cutting board and slice into ½” / 1.3 cm rounds.

  4. Combine lettuce, cucumbers, and apples in a serving or mixing bowl and toss with dressing until it is dressed to your liking.

  5. Warm the curry ketchup briefly in the microwave, 30 to 60 seconds.

  6. Divide sausage slices among serving plates and spoon some curry ketchup over top. Sprinkle some extra curry powder on top, if desired.

  7. Serve currywurst with zucchini spears and salad on the side, with extra curry ketchup for dipping. Enjoy!

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