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.
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.
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