Italian Sausage and Potato Curry

• 1/2 cup canola oil
• 2 cups finely chopped onions
• 2 stick cinnamon
• 4 tbsp minced garlic
• 3 tbsp minced ginger
• 1 can diced tomatoes (drained)
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1/2 tsp cayenne pepper
• 500g Italian sausage (check label for gluten-free)
• 4 medium potatoes, peeled, cubed and boiled until tender
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup chopped cilantro (including stems)

1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook masala for five minutes, until the oil separates.
2. Add sausage and cook for 10 minutes. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until sausage is completely cooked and adding the potato at the 10 minute mark. Remove and discard the cinnamon stick. Cool curry for 5-10 minutes.
3. Transfer sausage to a plate, slice into rounds and add back to curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

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