I make this sausage curry in one large pan. Sliced sausages brown first, then sweet potato, carrots, and onion cook in the same pan before garlic, curry powder, and fresh ginger go in. Chicken stock, tomato paste, and coconut aminos simmer into the sauce, and a splash of heavy cream and a cup of frozen peas finish it. The sauce comes out creamy and warmly spiced, with a little sweetness from the sweet potato and carrots. It takes about 45 minutes, serves 6, and goes over rice, mashed potatoes, or cauliflower rice.
You’ll love this recipe if you enjoy easy sausage recipes like this Sausage Sheet Pan Dinner and this Cabbage and Sausage.
Curried sausages are an Indian-inspired dish that is well known in Australia and Europe.
A lot of people think of it as a retro recipe. I like it for weeknight dinners because the ingredients are inexpensive, the method is simple, and it makes a filling meal.
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💛 Why you’ll love this recipe
- A one-pan recipe.
- Can be made and served in 45 minutes.
- Made with everyday ingredients like sausages, sweet potato, carrots, and frozen peas.
➡️ 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 (12-inch) 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, and cook until fragrant, about 30 seconds.
- Make Sauce and Cook Peas: Reduce stovetop heat to medium. Stir in the remaining stock, tomato paste or chopped tomato, coconut aminos, pepper, and salt, and simmer until thickened, about 7-10 minutes. Add the peas and the heavy cream and cook until the peas have softened, 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 garam masala and cilantro, if you like.
👉 Ingredient substitution suggestions
- Sausages: I use Italian pork sausages. If you do not eat pork, chicken or beef sausage works too. A mild sausage lets the curry flavor come through.
- 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 remaining chicken 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.
💬 FAQs
How should this sausage curry be stored?
Store this in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed throughout.
📚 More sausage recipes
🍽 Recipe
🍴 Make This Next
- Curry Salmon With Coconut Milk And Bok Choy – Another warm curry, this time salmon.
- Jambalaya – Sausage and rice, smoky and saucy.
- Roasted Cubed Butternut Squash With Cauliflower And Bacon – Bacon over roasted squash, every time.
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Sausage Curry
Ingredients
- 1 ½ Tablespoons olive oil, divided
- 1 pound sausages, chicken, Italian, pork, etc., sliced vertically
- 1 medium sweet potato, peeled then cut into cubes
- 2 medium carrots, cut on bias (45-degree angle) then halved
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 ½ Tablespoons curry powder
- 1 teaspoon grated fresh ginger
- 2 cups 16 fluid ounces unsalted chicken stock
- 1 Tablespoon tomato paste or 1 small tomato, chopped, 15 grams
- 1 Tablespoon coconut aminos
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 cup frozen peas, 133 grams
- ¼ cup heavy whipping cream, 60 milliliters
Optional Garnishes:
- Pinch of garam masala, depending on your taste preferences for spice
- 1 Tablespoon roughly chopped cilantro
Instructions
- Cook Sausages: Heat ½ Tablespoon of oil in a large (12-inch) non-stick pan over medium-high heat. Add the sausages and cook until brown all over, about 3-4 minutes.
- Cook Vegetables: Stir in 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 carrots and 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 garlic, curry powder, and ginger, and cook until fragrant, about 30 seconds.
- Make Sauce and Cook Peas: Reduce stovetop heat to medium. Stir in remaining stock, tomato paste or chopped tomato, coconut aminos, pepper, and salt, and simmer until thickened, about 7-10 minutes. Add the peas and heavy cream and cook until the peas have softened, about 2 minutes. Carefully taste the sauce and add additional pepper and salt depending on your taste preferences.
- Serve: Remove pan from stovetop heat, then serve over rice, mashed potatoes, cauliflower rice, or cauliflower mash, and garnish with garam masala and cilantro, if you like.
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