Classic Sausage and Onion Curry
A comforting Australian curry featuring flavorful sausages simmered with caramelized onions and aromatic spices in a rich tomato sauce. This australian-inspired pork ready in about 60 minutes pairs large, thinly sliced onions, minced garlic cloves, freshly grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 sausages (about 500g), sliced into 1-inch pieces pork sausages
- 3 large, thinly sliced onions
- 4 minced garlic cloves
- 1 tbsp freshly grated ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 400g (14 oz) can canned diced tomatoes
- 1/2 cup (120ml) coconut milk
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup chopped fresh coriander leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large deep skillet over medium heat. Add 3 large thinly sliced onions and cook slowly for 15 minutes, stirring occasionally until caramelized and golden brown.
- Step 2: Add 4 minced garlic cloves and 1 tbsp freshly grated ginger to the onions, stirring for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 2 minutes to toast the spices.
- Step 4: Add 8 sliced pork sausages (about 500g) to the pan, stirring to coat them in the spices and onions. Cook for 5 minutes until the sausages start to brown.
- Step 5: Pour in 400g canned diced tomatoes and 1/2 cup coconut milk (120ml), stir well, and bring to a simmer.
- Step 6: Reduce heat to low, cover, and cook for 20 minutes until the sausages are cooked through and the sauce thickens.
- Step 7: Season with 1 tsp salt and sprinkle 1/4 cup chopped fresh coriander leaves over the curry before serving with steamed rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Sausage and Onion Curry take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Sausage and Onion Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced onions from drying out.
Can I substitute ingredients in Classic Sausage and Onion Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Sausage and Onion Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Sausage and Onion Curry?
Australian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
