Classic Sausage Curry with Coconut and Potato
A comforting Australian-style sausage curry simmered with potatoes and creamy coconut milk, perfect for an easy weeknight dinner. This australian-inspired pork ready in about 55 minutes pairs medium, peeled and cubed potatoes, large, chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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, skin removed and sliced into 1-inch pieces pork sausages
- 3 medium, peeled and cubed potatoes
- 1 large, chopped onion
- 4, minced garlic cloves
- 1 inch piece, grated ginger
- 2 tbsp curry powder
- 1 can (400 ml) coconut milk
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh coriander
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 large chopped onion, 4 minced garlic cloves, and 1 inch grated ginger. Sauté for 5 minutes until fragrant and softened.
- Step 2: Stir in 2 tbsp curry powder and 1 tbsp tomato paste; cook for 2 minutes to release the spices' aroma.
- Step 3: Add 8 sliced pork sausages (skin removed) to the pan and brown for 5 minutes, stirring frequently.
- Step 4: Add 3 medium peeled and cubed potatoes, 1 cup water, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 5: Pour in 400 ml (1 can) coconut milk, bring to a simmer, then reduce heat to low and cover.
- Step 6: Let curry simmer gently for 30-35 minutes, stirring occasionally, until sausages are cooked through and potatoes are tender.
- Step 7: Garnish with 1/4 cup chopped fresh coriander before serving with steamed rice or crusty bread.
Frequently asked questions
How long does Classic Sausage Curry with Coconut and Potato take to make?
Total time is about 55 minutes (15 min prep + 40 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 Curry with Coconut and Potato?
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, chopped onion from drying out.
Can I substitute ingredients in Classic Sausage Curry with Coconut and Potato?
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 Curry with Coconut and Potato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Curry with Coconut and Potato?
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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