Sausage Curry

This dish is Indian-inspired and is popularly known throughout Europe and Australia.

For many, this is considered a retro, vintage recipe. It’s perfect for weeknight family dinners as it’s made with relatively inexpensive ingredients, is straightforward to make, and yields a filling and delicious dish.

💛 Why you’ll love this recipe

• A one-pan recipe.
• Can be made and served in 45 minutes.
• Gluten-free and high in protein.

➡️ Ingredients

⏲ How to make this sausage curry recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Cook Sausages: Heat ½ Tablespoon of oil in a large non-stick pan over medium-high heat. Add the sausages and cook until brown all over, about 3-4 minutes.

Recipe Tip: If the sausages begin to stick to the pan as you’re browning them, pour in a little chicken stock or water and use a wooden spoon to scrape up any browned bits from the pan.

• Cook Vegetables: Stir in the sweet potato and remaining 1 Tablespoon of oil and cook for about 5 minutes, stirring occasionally, deglazing with a little chicken stock as necessary to prevent sticking. Add the carrots and the onion and cook for an additional 5 minutes or until the veggies are just al dente (continue adding a little stock as needed to deglaze the pan and prevent sticking while cooking the vegetables). Add the garlic, curry powder, and ginger until fragrant, about 30 seconds.
• Make Sauce and Cook Peas: Reduce stovetop heat to medium. Stir in the remaining stock, tomato paste or chopped tomatoes, coconut aminos, pepper, and salt, and simmer until thickened, which should take about 8-10 minutes. Add the peas and the heavy cream and cook until the peas have softened, which should take about 2 minutes. Carefully taste the sauce and add additional pepper and salt, depending on your taste preferences.
• Serve: Remove the pan from the stovetop heat, then serve the dish over rice, mashed potatoes, cauliflower rice, or cauliflower mash, and garnish with optional garnishes.

👉 Ingredient substitution suggestions

• Sausages: I use Italian pork sausages. If you do not consume pork, use chicken or beef sausage here instead. Choose sausages that aren’t seasoned to ensure the curry flavor really shines.
• Garlic Cloves: Use 1 ½ teaspoons of minced garlic in place of the garlic cloves called for.
• Fresh Ginger: Use ¼ teaspoon of ground ginger in place of the fresh ginger this recipe calls for.
• Chicken Stock: Chicken broth, beef stock, beef broth, vegetable stock, or vegetable broth can be used here.
• Coconut Aminos: Use soy sauce in place of coconut aminos. If you do this, you will likely need to decrease the amount of salt you add to the dish.

✨ Variations

• Make the sauce thicker by adding a cornstarch slurry. Mix together 2 Tablespoons of cornstarch with 2 Tablespoons of water, then add that in right after pouring in the kitchen stock. Stir well. The sauce will thicken up as it simmers.
• Make the dish spicier by adding garam masala to the curry gravy as it cooks.

〰️ How to serve

• Rice – Serve with white rice, jasmine rice, or cauliflower rice.
• Potatoes – Serve atop mashed potatoes or mashed cauliflower.
• Bread – Serve with naan bread or chapati.
• Topping – Spoon raita, a yogurt-based condiment, on the top of each served dish to balance the flavors and spiciness of the curry.
• Pickles and Chutneys – Spoon some mango chutney, lemon pickle, coriander chutney, or onion chutney on top.

📚 More sausage recipes

• Creamy Italian Sausage Soup
• Pepper Jack Sausage Balls
• Sausage and Veggies Sheet Pan Dinner
• Cabbage and Sausage
• Keto Zuppa Toscana