Curried Sausage
Warm, comforting, and infused with bold, aromatic spices, this curried sausage recipe is the ultimate one-pot meal to elevate your weeknight dinners. Succulent pork or beef sausages are browned to perfection, then simmered in a rich, creamy sauce made with coconut milk, hearty potatoes, and carrots. The robust blend of curry powder, turmeric, cumin, and paprika infuses every bite with vibrant flavor, while a touch of garlic and ginger adds depth and warmth. Serve this easy-to-make dish with steamed rice or crusty bread to soak up the luscious sauce. Ready in just 50 minutes, this crowd-pleasing recipe is perfect for cozy family meals or casual entertaining. Don’t forget to garnish with fresh cilantro for a burst of herbal freshness! Keywords: curried sausage, one-pot meal, easy dinner, creamy curry, sausage curry recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces sausages (your choice, pork or beef recommended)
- 2 tablespoons oil (vegetable or olive oil)
- 1 large onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, minced or grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and chopped
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- steamed rice or crusty bread (to serve)
Instructions
Heat 1 tablespoon of oil in a large skillet or pot over medium heat. Add the sausages and cook until browned on all sides, about 6–8 minutes. Remove the sausages and set them aside.
In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and sauté for 3–4 minutes until softened and golden.
Stir in the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and paprika to the skillet. Stir well to coat the onion mixture in the spices, and cook for 1 minute to toast the spices.
Add the diced potatoes and chopped carrots to the skillet. Stir to combine with the spice mixture.
Mix the tomato paste with the coconut milk and chicken stock in a small bowl, then pour the mixture into the skillet. Stir well to ensure everything is combined.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender.
While the curry simmers, slice the browned sausages into bite-sized pieces. Add the sliced sausages to the skillet and stir them into the curry.
Cook the curry uncovered for an additional 5–7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Season the curry with salt and black pepper to taste.
Garnish with freshly chopped cilantro, if desired, and serve hot with steamed rice or crusty bread.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 10920 mg | 475% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 36.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4006 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
