Sausage and Veggie Curry with Coconut Milk
A hearty Australian-style curry featuring savory sausages and mixed vegetables simmered in creamy coconut milk with warm spices. This australian-inspired pork ready in about 55 minutes pairs large, chopped onion, medium, sliced into rounds carrot, medium, diced red capsicum 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
- 4 large, sliced into 1-inch pieces pork sausages
- 1 large, chopped onion
- 2 medium, sliced into rounds carrot
- 2 medium, peeled and diced into 1-inch cubes potato
- 1 medium, diced red capsicum
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp curry powder
- 400 ml (1 can) coconut milk
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup, chopped for garnish cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 large chopped onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, cooking for 3-4 minutes until fragrant and softened.
- Step 2: Stir in 2 tablespoons curry powder and cook for 1 minute to release the spices' aroma.
- Step 3: Add 4 large sliced pork sausages and cook for 5 minutes, stirring occasionally until browned.
- Step 4: Add 2 peeled and diced medium potatoes, 2 sliced medium carrots, and 1 diced medium red capsicum, stirring to combine.
- Step 5: Pour in 400 ml coconut milk and 1 teaspoon salt, then bring to a gentle simmer. Cover and cook for 25-30 minutes until vegetables are tender and the curry sauce has thickened.
- Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped cilantro and serve with lime wedges for squeezing over the top.
Frequently asked questions
How long does Sausage and Veggie Curry with Coconut Milk 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 Sausage and Veggie Curry with Coconut Milk?
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 Sausage and Veggie Curry with Coconut Milk?
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 Sausage and Veggie Curry with Coconut Milk 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 Sausage and Veggie Curry with Coconut Milk?
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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