Slow-Cooked Sausage Curry with Coconut Milk
A rich and hearty Australian-style sausage curry simmered slowly with aromatic spices and creamy coconut milk for a comforting weeknight meal. This australian-inspired pork ready in about 65 minutes pairs large (about 800g) pork sausages, medium finely 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 large (about 800g) pork sausages
- 2 medium finely chopped onion
- 4 minced garlic cloves
- 2 tbsp freshly grated ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 400g (1 can) canned diced tomatoes
- 1 can (400ml) coconut milk
- 2 tbsp vegetable oil
- 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 heavy-based pan over medium-high heat. Add 8 large pork sausages (about 800g) and brown on all sides for 5-7 minutes. Remove sausages and set aside.
- Step 2: In the same pan, reduce heat to medium and add 2 medium finely chopped onions. Sauté for 5 minutes until softened and translucent.
- Step 3: Add 4 minced garlic cloves and 2 tbsp freshly grated ginger. Cook for 1-2 minutes until fragrant.
- Step 4: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for another minute to release the spices’ aroma.
- Step 5: Pour in 400g canned diced tomatoes and 1 can (400ml) coconut milk, stirring to combine.
- Step 6: Return the browned sausages to the pan, season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.
- Step 7: Cover and cook on low heat for 40 minutes, stirring occasionally, until sausages are cooked through and the sauce thickens.
- Step 8: Garnish with 1/4 cup chopped fresh coriander before serving with steamed rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Sausage Curry with Coconut Milk take to make?
Total time is about 65 minutes (15 min prep + 50 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 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 medium finely chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Sausage 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 Slow-Cooked Sausage Curry with Coconut Milk 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 Slow-Cooked Sausage 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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