Slow-Cooked Sausage Curry with Coconut and Sweet Potato
A hearty Australian family favorite featuring savory sausages simmered in a fragrant coconut curry sauce with tender sweet potatoes. This australian-inspired beef ready in about 55 minutes pairs links pork sausages, (1 can) coconut milk, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 6 links pork sausages
- 2 medium (about 400g), peeled and diced into 1-inch cubes sweet potato
- 400 ml (1 can) coconut milk
- 1 large, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 2 tbsp vegetable oil
- 250 ml chicken stock
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh coriander leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pot over medium heat. Add 6 pork sausages and brown them on all sides for about 5-7 minutes; remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until soft and fragrant.
- Step 3: Stir in 2 tbsp curry powder and cook for 1 minute until aromatic. Add 2 tbsp tomato paste and mix well.
- Step 4: Pour in 400 ml coconut milk and 250 ml chicken stock, stirring to combine. Add 2 diced medium sweet potatoes (about 400g) and browned sausages back into the pot.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook for 30 minutes until the sweet potatoes are tender and the sauce thickens.
- Step 6: Garnish with 1/4 cup chopped fresh coriander leaves before serving.
Frequently asked questions
How long does Slow-Cooked Sausage Curry with Coconut and Sweet 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 Slow-Cooked Sausage Curry with Coconut and Sweet 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 links pork sausages from drying out.
Can I substitute ingredients in Slow-Cooked Sausage Curry with Coconut and Sweet 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 Slow-Cooked Sausage Curry with Coconut and Sweet Potato 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 Slow-Cooked Sausage Curry with Coconut and Sweet Potato?
Australian beef 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.
